I have just republished this to enter it into the Classic French challenge run by Jen from Blue Kitchen Bakes. January 2013 is souffles.
So I decided to be adventurous in the kitchen yesterday and make my own souffles and custard with the leftover yolks. My friends were therefore treated to Mrs M's lemon chicken followed with these souffles. They tasted lovely but I made an utter mess of the kitchen! Massive thank you to Greg for cleaning the kitchen this morning.
As this month's No Waste Challenge is bananas I thought I would try a banana soufflé with some chocolate custard. I adapted a Nick Nairn recipe found here on the BBC website. I altered the amounts slightly and have included the quantities for four souffles. I have never eaten a sweet souffle before so I wasn't entirely sure how it was supposed to turn out but I'm very happy that they raised well, browned nicely and tasted fab with the chocolate custard.
The custard can be made in advance and heated again just before serving so let us start with making the custard.
As this month's No Waste Challenge is bananas I thought I would try a banana soufflé with some chocolate custard. I adapted a Nick Nairn recipe found here on the BBC website. I altered the amounts slightly and have included the quantities for four souffles. I have never eaten a sweet souffle before so I wasn't entirely sure how it was supposed to turn out but I'm very happy that they raised well, browned nicely and tasted fab with the chocolate custard.
The custard can be made in advance and heated again just before serving so let us start with making the custard.
For the custard I used:
4 egg yolks
25 g of dark Chocolate
250 mls of milk
100 g of sugar
4 egg yolks
25 g of dark Chocolate
250 mls of milk
100 g of sugar
- Whisk together the egg yolks and the sugar.
- Gently heat the milk in a pan. As soon as the milk starts to bubble and boils take off the heat.
- Gently stir in the chocolate until melted.
- Slowly add the hot milk to the yolk and sugar mixture stirring all the time.
- Now place the custard back into the pan and heat gently until it thickens.
For the souffle:
4 egg whites
2 mashed bananas
100 g of sugar
Juice of half a lemon
4 egg whites
2 mashed bananas
100 g of sugar
Juice of half a lemon
- Heat the oven to 200°C.
- Grease four ramekins.
- Whisk the egg whites until they are stiff.
- In a separate bowl mash the bananas and mix in the lemon juice and sugar.
- Gently fold in the banana mix to the egg whites.
- Divide equally among the ramekins and gently flatten on top.
- Place in the oven for 10-15 minutes until they rise and are a gently brown on top
- Serve immediately alongside the custard.
