Sweet Saturday! Souffle' Pudding with Sabayon Sauce

Souffle' Pudding with Sabayon Sauce

I'm always hesitant at putting food on my blog that contains sugar and is more of a treat food.

However I don't do it often and I think that it is important to eat in moderation.

This recipe would be great to make when having guests over or for any special occasion.

I love this dessert because it is super light and fluffy. It has a melt in your mouth texture and will please the most critical dinner guests!

Recipe
Makes 6 portions

You will need:
185ml milk
25g flour
25g butter + extra to line ramekins
25g caster sugar + extra to line ramekins
3 separated eggs
6 Ramekins to cook them in
Roasting dish to cook them in

What to do:
-Pre-heat oven to 230 degrees Celsius
-Just boil in milk in a saucepan.(Only so it just reaches boiling point. You'd rather in be just hot than over boiled.
-Cream the butter and sugar then mix in the flour
-Whisk the creamed mix into the milk and re-boil - stirring
-Remove from the heat, add the egg yolks one at a time - always whisking.
-Beat the egg whites in a bowl until stiff and gently fold into the mixture.
-Rub the extra butter into the ramekins so the souffles don't stick. Then lightly coat the butter with extra caster sugar. This allows the souffles to not stick once cooked and adds to texture and flavour :)
- Fill your ramekins 3/4 full.
-Place the ramekins in your roasting dish then fill the roasting tin with water enough to come level with your mixture in your ramekins.
-Bake for 12-15minutes


Sabayon Sauce

You will need:
5 egg yolks
100g caster sugar
250 ml dry white wine*

* you can use milk instead of wine and flavour it according to your taste eg vanilla, cinnamon.

What to do:
-Whisk the egg yolks and sugar in a bowl over a bain marie ( pot of simmering water) until a pale cream colour.
-Add the wine or milk.
-Whisk the mixture continuously until it becomes thicker.
*Note that the hotter the bain marie is, the quicker it will become thick. However it is very important not to let the eggs curdle if the bain marie becomes too hot. If this is your first time making this sauce, just take your time and it will eventually thicken slightly.


Enjoy! Let me know what you think in the comments

Brit xx