Orange Custard Souffle With Banana and Toffee Sauce

Name: Orange Custard Souffle With Banana and Toffee Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces butter; 2 tablespoons superfine sugar; 1 tablespoon superfine sugar, for sprinkling; 4 egg whites; 6 tablespoons ready-to-serve custard; 2 oranges, grated zest; 4 small bananas; brown sugar, for sprinkling bananas; vanilla ice cream, to serve (optional); 10 ounces double cream (or heavy cream); 4 ounces butter; 4 ounces dark brown sugar; 6 tablespoons black treacle; 3 tablespoons golden syrup

Servings: persons

2 ounces butter
2 tablespoons superfine sugar
1 tablespoon superfine sugar, for sprinkling
4 egg whites
6 tablespoons ready-to-serve custard
2 oranges, grated zest
4 small bananas
brown sugar, for sprinkling bananas
vanilla ice cream, to serve (optional)
10 ounces double cream (or heavy cream)
4 ounces butter
4 ounces dark brown sugar
6 tablespoons black treacle
3 tablespoons golden syrup

1
Preheat the oven to 350F (180C/gas 4).
2
Butter four ramekin dishes, and sprinkle some sugar inside each, using the tablespoon of superfine sugar.
3
Mix the remaining 2 tablespoons of sugar and the orange zest with the custard.
4
Whisk the egg whites in a large, perfectly dry bowl until stiff.
5
Using a large metal spoon, gently fold the egg whites into the custard.
6
Spoon the mixture into the prepared ramekins and place on a baking sheet.
7
Bake for 15-20 minutes until golden and risen.
8
Meanwhile, to make the sauce, place all the ingredients into a pan and bring to the boil, stirring until smooth.
9
Set aside and keep warm.
10
Peel the bananas and slice in half lengthways.
11
Heat a non-stick frying pan over medium-high heat and add the remaining ounce of butter.
12
When it becomes golden brown, add a sprinkling of brown sugar and the halved bananas.
13
Saute the bananas on both sides until nice and golden, taking care not to break them.
14
To serve, arrange the warm bananas on individual plates with the souffle on the side.
15
Pour the warm toffee sauce over the bananas and serve with a dollop of vanilla ice cream.
16
If desired, decorate with a mint sprig.

921

kcal

Calories

Fat

Carbs

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.
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

Saved locally in your browser — visible only to you.

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: 2 ounces butter, 2 tablespoons superfine sugar, 1 tablespoon superfine sugar, for sprinkling, 4 egg whites, and more.

Yes, Orange Custard Souffle With Banana and Toffee Sauce 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!