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Semolina Souffles

INGREDIENTS

400ml Full Cream Milk
10g Honey
50g Prima Semolina Flour
15g Prima Top Flour
4 nos Egg Yolks
2g Vanilla Essence
4 nos Egg White
50g Caster sugar
0.5g Cream of Tartar
Melted butter caster sugar
for brushing

PROCEDURE

  1. Preheat oven to 200oC.
  2. Brush the ramekins with melted butter and coat the inside with sugar and pour away excess sugar.
  3. In a saucepan whisk together milk, honey, semolina flour, top flour and vanilla essence in a saucepan.
  4. Heat it up over medium heat until it starts to thicken. Keep stirring.
  5. Turn off the heat and remove from stove. Add eggs and continue to stir to mix well.
  6. Cool the custard until it reaches room temperature.
  7. Whip the egg white with cream of tartar. Once it starts to become foamy white, gradually add in the caster sugar. Continue to whip until it reaches stiff peak.
  8. Beat one third of the beaten egg whites into the cooled custard and gently fold in the rest of the egg whites.
  9. Pour the batter into the ramekins. Using a knife clean the top sides of the ramekins free of batter.
  10. Bake at 180oC for about 30 minutes until risen and cooked. Do not over-bake or it will sink.
  11. Serve immediately.
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