Simple, good, eggy (almost two a day from our new extended family).
This is of course so that I can eat enough protein when pregnant.Â Not just because my savoury-tooth switched entirely to a sweet-tooth when I was first pregnant and has got even more sweetly-pronounced the second time around.
Love a 22-week pregnant mum
serves 8 (individual souffle moulds about 8cm in diameter and 4cm high)
For the caramel:
200 g sugar
2 tbsp water
1 tsp red wine vinegar
For the crÃ¨me:
200 g sugar
Â½ vanilla pod or Â¼ tsp pure vanilla essence
1 litre (4 cups) milk
6 eggs (size 61g)
1.Â Â Â Â Â Preheat oven to 180Â°C.
2.Â Â Â Â Â Bring the sugar, water and red wine vinegar for the caramel to the boil in a small non-reactive saucepan and cook until the colour is rich brownÂ (if you have a sugar thermometer this occurs around 145Â°C).
3.Â Â Â Â Â Quickly pour the caramel into your soufflÃ© moulds to coat the bottom and go part of the way up the sides, tipping the moulds to achieve this.
4.Â Â Â Â Â Place vanilla pod/essence in milk and bring to the boil.
5.Â Â Â Â Â Meanwhile thoroughly combine the sugar and eggs for the crÃ¨me with a whisk.
6.Â Â Â Â Â Pour boiling milk onto the egg and sugar mixture.
7.Â Â Â Â Â Whisk well and pour through a fine strainer.
8.Â Â Â Â Â Pour the custard into the caramel-coated moulds, put the mounts into a bain-marie or roasting tine and pour warm water one third of the way up sides of the moulds.
9.Â Â Â Â Â Place in the preheated oven and cook for around 30-40 minutes.
10.Â Check it is cooked by confirming it is set and wobbles a little.Â Remove from oven and allow to cool before placing in the refridgerator to chill.
11.Â To unmould, carefully run the blade of a small knife around the sides of the moulds and unmould onto flat plates.
- If using one large mould it takes about 1 hr cooking time
Gabiel Gate (1999) Great Cakes & Desserts p101