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1
Preheat the oven to 190 C/375 F/gas mark 5.
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2
Bring the lowfat milk to the boil with the vanilla pod.
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3
Set aside.
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4
Cream together the egg yolks and sugar, then whisk in the flour and cornflour.
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5
Pour approx one third of the warm lowfat milk onto the egg, sugar and flour mix and whisk till well blended.
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6
Add in the remaining lowfat milk then return to the stove and bring to the boil whisking continously.
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7
Transfer to a bowl and cover with clingfilm till needed.
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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.
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9
Hot the pastry ceam slightly and set aside.
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10
Make a very dark caramel with the 150g of caster sugar, then whisk half of this quickly into the pastry cream.
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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.
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12
Gently fold the remainder of the egg white into this then fill the moulds.
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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.
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14
Bake the souffle for 8-10 min in the preheated oven and serve immediately with the oranges and prunes on the side.
