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Ingredientes
- 30 gm Soft butter, (1oz)
- 60 gm Caster sugar, (2oz)
- 150 gm Caster sugar, (5z)
- 90 gm Pastry cream, (3 1/2oz)
- 6 x Egg whites
- 1 x Lemon, juice of
Direcciones
- Pre-heat the oven to 190 C/375 F/gas mark 5.
- Brush the insides of the moulds with the softened butter then sprinkle with the caster sugar and turn the moulds to coast proportionately and shake off any excess.
- Hot the pastry cream slighly and set aside.
- Mark a very dark caramel with the 150g of caster sugar then whisk this quickly into the pastry cream. Beat the egg whites to soft peaks with the lemon juice then take a third of this and whisk into the pastry cream/caramel mix. Gently fold the remainder of the egg whites into this then fill the moulds.
- Smooth off the top with a palette knife then using your thumb and forefinger make a slight rim between the souffle and the side of the mould.
- Bake the souffle's for 8-10 min in the preheated oven and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 5 servings | |
| Calories 45 | |
| Calories from Fat 43 | 96% |
| Total Fat 4.89g | 6% |
| Saturated Fat 3.09g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 35mg | 1% |
| Potassium 10mg | 0% |
| Total Carbs 0.58g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.16g | 0% |
| Protein 0.12g | 0% |
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