AuthorBiteSizedA light and delectable soufflé made with caimito!
In a large bowl combine, eggyolks, granulated sugar, cornstarch and vanilla extract. Mix until well combined.
Heat the milk in the saucepan until simmer. Stir the simmered milk into the eggyolk mixture slowly.
Bring back the mixture into the sauce pot, mix over medium heat, cook until thickens. Then set aside.
Blend the meat of the caimito and lemon juice
Mix together the pastry cream and caimito puree. Cover and set aside.
Beat the egg whites until soft peaks.
Fold into the Pastry cream mixture.
Using a brush, brush the inside of ramekins with butter and sprinkle them with sugar.
Pour the Caimito soufflé mixture into the ramekin.
Bake it for 15 minutes at 375F/191C.
Top with slice of caimito on top and sprinkle with powdered sugar, and serve
@bitesized.ph Super soft at super sarap ng Caimito Souffle ni Chef RJ! 🤩 #BiteSizedPH #FoodiePH #baking #dessert #recipe #ph ♬ Pop beat BGM / long version(1283324) - nightbird_bgm
Ingredients
Directions
In a large bowl combine, eggyolks, granulated sugar, cornstarch and vanilla extract. Mix until well combined.
Heat the milk in the saucepan until simmer. Stir the simmered milk into the eggyolk mixture slowly.
Bring back the mixture into the sauce pot, mix over medium heat, cook until thickens. Then set aside.
Blend the meat of the caimito and lemon juice
Mix together the pastry cream and caimito puree. Cover and set aside.
Beat the egg whites until soft peaks.
Fold into the Pastry cream mixture.
Using a brush, brush the inside of ramekins with butter and sprinkle them with sugar.
Pour the Caimito soufflé mixture into the ramekin.
Bake it for 15 minutes at 375F/191C.
Top with slice of caimito on top and sprinkle with powdered sugar, and serve
Leave a Reply