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Caramel Praline Souffle
This sweet, rich dessert is a wonderful finale to a light dinner and is lovely served with a berry
sorbet. It is best served in individual souffle dishes.
1 cup milk 40g. sugar 40g. flour 20g. butter 3 egg yolks 4 egg whites 100g. powdered Vienna almonds
2 teaspoons rum 1 1/2 tablespoons sugar 80g. roughly chopped Vienna almonds extra butter and sugar
for preparing souffle dishes.
Prepare the souffle dishes by lightly brushing them with melted butter and then sprinkling the sugar
around the sides and base of the dish. Tip out any excess. Remove 3 tablespoons of milk from the 1
cup necessary, and heat the remaining milk. In a mixing bowl, place the 40g. of sugar, the flour,
and the 3 tablespoons of the milk and whisk together. Add a little of the heated milk, whisking
continuously then pour the entire mixture into the saucepan containing the remaining milk. Heat
gently and simmer for 2 minutes. Add the butter then cover the saucepan and allow to cool for 15
minutes. Stir in the egg yolks, mixing well then add the powdered almonds and rum. In a separate
bowl, whisk the egg whites until they are very soft. Add the remaining sugar and continue beating
until the egg whites are firm but not dry. Carefully fold the egg whites into the batter, taking
care not to lose the volume. Pour the batter into the prepared dishes until they are 1/3 full, then
sprinkle the roughly chopped Vienna almonds over the surface. Pour the remaining batter over the
almonds and fill the souffle dishes 3/4 full. Bake at 200 C. for 12-15 minutes. or until set but
slightly 'wobbly' dust with icing sugar and serve.
SERVES 6-8 Metric Conversion Site onlineconversion.comonlineconversion.comOpen ↗
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