Oriental soufflé with tropical fruit and custard


Ingredients 17
Servings 8
Time

Ingredients

  • SOUFFLÉ
  • 10
    ml
    butter
  • 10
    ml
    castor sugar
  • 8
    egg whites
  • pinch salt
  • 185
    g
    castor sugar
  • CUSTARD
  • 3
    egg yolks
  • 60
    ml
    white sugar (or more to taste)
  • pinch salt
  • 375
    ml
    cream
  • 2
    ml
    vanilla essence
  • CARAMEL
  • 250
    ml
    white sugar
  • 90
    ml
    water
  • TO SERVE
  • 400
    ml
    strained sliced mango or canned peaches, or granadilla pulp
 

Method

 
SOUFFLÉ: Butter a 20 cm diameter soufflé dish and sprinkle with sugar. Beat egg whites with salt until they form soft peaks. Gradually add castor sugar and continue beating until mixture holds stiff peaks. Spoon carefully into prepared soufflé dish and smooth top with the back of a spoon. Place soufflé dish in a baking pan of boiling water and bake on bottom shelf of a preheated 180 ºC oven for 40 minutes, or until golden brown. Remove soufflé dish from water and allow to cool. Soufflé will shrink slightly. When cool, use a sharp knife to loosen around edges. Place a large plate on top, invert and shake so that soufflé will slide out. CUSTARD: Beat egg yolks, sugar and salt until very light in colour. Scald cream and pour into eggs, stirring briskly. Pour into top of a double boiler placed over 2,5 cm barely simmering water. Cook, stirring, until mixture coats spoon and is fairly thick. Cool, stirring occasionally. Flavour with vanilla. CARAMEL: Bring sugar and water to a slow boil over low heat. Do not stir. Boil slowly until water has evaporated and caramel is light brown. Immediately pour over unmoulded soufflé. TO SERVE: Surround caramel-coated soufflé with sliced mangoes, peaches of the pulp of 20 granadillas. Serve with warm custard.
 

Read more on: bake  |  eggs
 

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