Light and Airy Puddings
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 1.333 cups milk
- ⅛ cup butter
- ¼ Vanilla bean (seeds)
- 0.333 cup all-purpose flour
- 2 ½ ozs dark Chocolate couverture (chopped)
- 4 eggs
- ¼ cup sugar
- 4 tsps Rum (or orange liqueur)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Baking sheet, 1 Parchment paper, 1 Tablespoon, 1 Brush, 1 Non-stick pan, 1 Lid, 1 Wooden spoon, 1 Measuring cups
Preparation steps
1.
Heat the oven to 190°C (170°C in a fan oven), 375°F, gas 5. Grease 4 x 350ml ramekins with butter and add a small amount of sugar, turning to coat the sides and bottom. Tip out any excess.
2.
Heat 250ml milk with the butter and vanilla seeds. Meanwhile, mix the remaining milk with the flour until smooth. Stir into the hot milk and simmer for around 5 minutes, stirring continuously. Remove the mixture from the heat and allow to cool slightly before mixing in the chopped chocolate and one egg.
3.
Separate the remaining 3 eggs. Beat the egg whites with a pinch of salt to form peaks and chill. Beat the egg yolks with the sugar and rum until a thick, light mixture forms, and mix through the cooled milk mixture.
4.
Tip the beaten egg whites onto the mixture, fold through and divide the soufflé mixture equally between 4 ramekins. Bake for 10-20 minutes until puffy and serve immediately.
