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Ingredientes
- 500 ml Double cream
- 6 x Egg yolks
- 50 gm Caster sugar
- 1 x Vanilla pod Geranium jelly Caster sugar for caramel
Direcciones
- Whisk the egg yolks with the sugar and vanilla, and stir in the cream.
- Place 2 tsp. of jelly into individual souffle dishes and top up with the cream mix.
- Cook in a bain-marie at 165C for 30-40 min, allow to cold and top with caramel made by heating caster sugar with a little water.
- If geranium jelly is not available, try bramble jelly instead.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 507g | |
| Calories 989 | |
| Calories from Fat 861 | 87% |
| Total Fat 97.94g | 122% |
| Saturated Fat 60.97g | 244% |
| Trans Fat 0.0g | |
| Cholesterol 335mg | 112% |
| Sodium 203mg | 8% |
| Potassium 619mg | 18% |
| Total Carbs 18.56g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.71g | 0% |
| Protein 13.69g | 22% |
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