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Ingredientes
- 1 can Ambrosia custard
- 4 x Egg yolks
- 4 ounce Butter
- 3 ounce Caster sugar
- 4 x Egg whites
- Â Â Flavour as required - chocolate, pistachio, caramel
Direcciones
- Firstly clean the souffle moulds and place in the fridge and preset the oven to 168C. Soften the butter but don't heat. 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 min.
- Continue whisking. Up to this point the dish can be prepared the day before.
- Place the mix in a clean mixing bowl ready for use. Start to whisk egg whites to a peak with a healthy 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 souffle on a flat tray and place in the oven. Turn at regular intervals and allow 15 min cooking time.
- This souffle can be flavoured as required. Why not try chocolate, caramel, pistachio, banana, rum and raisin or possibly praline Serve with whipped cream.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 113g | |
| Calories 813 | |
| Calories from Fat 808 | 99% |
| Total Fat 91.98g | 115% |
| Saturated Fat 58.25g | 233% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 653mg | 27% |
| Potassium 27mg | 1% |
| Total Carbs 0.07g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.96g | 2% |
