Caramel Souffle Orange And Prunes In Armagnac Clott

Name: Caramel Souffle Orange And Prunes In Armagnac Clotted Cre Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 ml Lowfat milk, (1/2 pint); 1 x Vanilla pod, split and scraped; 4 x Egg yolks; 50 gm Caster sugar, (2oz); 15 gm Plain flour, (1/2oz); 10 gm Corn flour, (1/4oz); 20 gm Soft butter, (3/4oz); 50 gm Caster sugar, (2oz); 150 gm Caster sugar, (5z); 100 gm Pastry cream, (4oz); 4 x Egg whites; 1/4 x Lemon, juice of; 200 gm Prunes, plummed in 4 tbsp of Armagnac (7oz) Zest and segments of 2 oranges; 4 Tbsp. Clotted cream to serve

Servings: persons

250 ml Lowfat milk, (1/2 pint)
1 x Vanilla pod, split and scraped
4 x Egg yolks
50 gm Caster sugar, (2oz)
15 gm Plain flour, (1/2oz)
10 gm Corn flour, (1/4oz)
20 gm Soft butter, (3/4oz)
50 gm Caster sugar, (2oz)
150 gm Caster sugar, (5z)
100 gm Pastry cream, (4oz)
4 x Egg whites
1/4 x Lemon, juice of
200 gm Prunes, plummed in 4 tbsp of Armagnac (7oz) Zest and segments of 2 oranges
4 Tbsp. Clotted cream to serve

1
Preheat the oven to 190 C/375 F/gas mark 5.
2
Bring the lowfat milk to the boil with the vanilla pod.
3
Set aside.
4
Cream together the egg yolks and sugar, then whisk in the flour and cornflour.
5
Pour approx one third of the warm lowfat milk onto the egg, sugar and flour mix and whisk till well blended.
6
Add in the remaining lowfat milk then return to the stove and bring to the boil whisking continously.
7
Transfer to a bowl and cover with clingfilm till needed.
8
Brush inside of the moulds with the softened butter then sprinkle with the caster sugar and turn the mould to coat proportionately and shake off the excess.
9
Hot the pastry ceam slightly and set aside.
10
Make a very dark caramel with the 150g of caster sugar, then whisk half of this quickly into the pastry cream.
11
Beat the egg whites to soft peaks with the lemon juice then take a third of this and whisk into the pastry cream/caramel mix.
12
Gently fold the remainder of the egg white into this then fill the moulds.
13
Smooth off the top with a palette knife then using your thumb and forefinger, make a slight rim between the souffle and the side of the mould.
14
Bake the souffle for 8-10 min in the preheated oven and serve immediately with the oranges and prunes on the side.

41472

kcal

Calories

1339

Fat

7414

Carbs

196

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 ml Lowfat milk, (1/2 pint), 1 x Vanilla pod, split and scraped, 4 x Egg yolks, 50 gm Caster sugar, (2oz), and more.

Yes, Caramel Souffle Orange And Prunes In Armagnac Clotted Cre Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Souffle Orange And Prunes In Armagnac Clotted Cre Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions