- 300ml milk
- 1/2 tsp vanilla essence ( or vanilla pod preferably)
- 3 egg yolks
- 1/4 cup sugar
- 1 Tbsp cornflour
- 1 Tbsp plain flour
Combine milk and vanilla in a heavy based saucepan and bring to scald.
Beat egg yolks with sugar until pale and thick.
Sift in the cornflour and flour, and whisk until combined.
Add the milk to the egg mix, then pour this mixture into a clean pot.
Bring to the boil and then simmer for 2 minutes.
Transfer to a clean bowl and set aside.
- 2 Tbsps butter
- 2 Tbsps castor sugar
- 4 Tbsps castor sugar
- 10 egg whites
- 1 tsp lemon juice
- 4 Tbsp crème patissiere
180gms pureed strawberries + 1 tsp castor sugar + 1 tsp cornflour (brought to the boil and passed through a fine sieve)
Preheat oven to 160 - 170C.
Brush the inside of the moulds with butter, stroking in an upward direction (the same direction the souffle will rise).
Dust the buttered moulds with 2 Tbsp of the castor sugar. Tip the moulds upside down and lightly tap to remove any excess sugar.
Place the egg whites in a mixing bowl and whisk on high until soft peaks form. Add lemon juice and castor sugar and continue to whisk on high until shiny peaks form.
Place the crème patisserie in another mixing bowl and fold in the pureed strawberry mix, then the meringue (one third at a time). Spoon the mix into the buttered ramekins and smooth the top with a palette knife.
Cook until risen and golden brown. Approx 6-8 minutes.