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1
Make the sauce.
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2
In a small saucepan, on a low heat, stir the cream, butter and sugar together, so the sugar dissolves and the sauce is smooth about 5-8 min.
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3
Do not let it boil.
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4
Cool to room temperature then add the rum, cinnamon and nutmeg.
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5
Stir occasionally to stop a film forming.
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6
Make the sauce.
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7
In a small saucepan, on a low heat, stir the cream, butter and sugar together, so the sugar dissolves and the sauce is smooth about 5-8min.
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8
Do not let it boil.
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9
Cool to room temperature then add the rum, cinnamon and nutmeg.
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10
Stir occasionally to stop a film forming.
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11
Pre-heat the oven to 180C.
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12
Brush the inside of 4 ramekins with a little melted butter and coat fully with the caster sugar, shaking out any excess.
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13
Pre-heat the oven to 180C.
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14
Brush the inside of 4 ramekins with a little melted butter and coat fully with the caster sugar, shaking out any excess.
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15
In a saucepan, heat the coconut milk, coconut syrup, cornflour, flour and lime zest for 4min, until a little thickened but still loose.
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16
Place the egg yolks into a mixing bowl and add the thickened milk mixture, whisking until combined.
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17
Cover with foil and keep in a warm place.
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18
In a saucepan, heat the coconut milk, coconut syrup, cornflour, flour and lime zest for 4min, until a little thickened but still loose.
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19
Place the egg yolks into a mixing bowl and add the thickened milk mixture, whisking until combined.
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20
Cover with foil and keep in a warm place.
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21
In a separate bowl (absolutely clean and grease-free), whisk the egg whites until stiff peaks form.
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22
Add the sugar and a pinch of cream of tartar and continue to whisk until peaks are firm when the whisk is removed.
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23
In a separate bowl (absolutely clean and grease-free), whisk the egg whites until stiff peaks form.
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24
Add the sugar and a pinch of cream of tartar and continue to whisk until peaks are firm when the whisk is removed.
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25
Thoroughly beat 1/4 of the beaten egg whites into the coconut mixture to loosen it.
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26
Add the remaining egg whites in two batches, quickly folding in each batch.
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27
Do not over fold it doesnt matter if the mixture is a bit streaky.
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28
Pour the souffle mixture into the prepared ramekins, levelling off the tops with a palette knife.
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29
Trace your little fingernail around the inner rim of the souffle.
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30
Thoroughly beat 1/4 of the beaten egg whites into the coconut mixture to loosen it.
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31
Add the remaining egg whites in two batches, quickly folding in each batch.
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32
Do not over fold it doesnt matter if the mixture is a bit streaky.
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33
Pour the souffle mixture into the prepared ramekins, levelling off the tops with a palette knife.
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34
Trace your little fingernail around the inner rim of the souffle.
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35
Place in the oven for about 7-10 min, until risen and golden brown, but still with a bit of a jiggle when gently shaken.
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36
Dust lightly and quickly with the icing sugar, place the ramekin on a plate next to the small jug of the buttered rum sauce.
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37
Serve immediately.
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38
Place in the oven for about 7-10min, until risen and golden brown, but still with a bit of a jiggle when gently shaken.
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39
Dust lightly and quickly with the icing sugar, place the ramekin on a plate next to the small jug of the buttered rum sauce.
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40
Serve immediately.
