| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food2 |
1 |
servings |
INGREDIENTS
| 1 |
cn |
Ambrosia custard |
| 4 |
|
Egg yolks |
| 4 |
oz |
Butter |
| 3 |
oz |
Caster sugar |
| 4 |
|
Egg whites |
|
|
Flavour as required – chocolate; pistachio, caramel |
INSTRUCTIONS
Firstly clean the souffl. moulds and place in the fridge and preset the
oven to 168C. Soften the butter but do not melt. Remove one mould from the
fridge at a time and brush with the layer of softened butter using a
twisting action. This procedure is extremely important, so take time and
care to achieve the best results. Place back in the fridge and repeat on
remaining moulds.
Open the tinned custard and place in a non-stick pan. Heat very slowly.
When almost boiling, whisk in the egg yolks and cook for 21/2 minutes.
Continue whisking. Up to this point the dish can be prepared the day
before.
Place the mixture in a clean mixing bowl ready for use. Start to whisk egg
whites to a peak with a pinch of caster sugar. Repeat the buttering of
moulds twice more. On the 3rd time sprinkle with caster sugar.
Fold the egg whites into the custard mix and place in the moulds. Put the
souffl. on a flat tray and place in the oven. Turn at regular intervals and
allow 15 minutes cooking time.
This souffl. can be flavoured as required. Why not try chocolate, caramel,
pistachio, banana, rum and raisin or praline? Serve with whipped cream.
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