- For Pastry Creme:
- 4 Egg yolks
- 140g Caster sugar
- 10g Corn Flour
- 40g Plain Flour
- 280 ml Milk
- For Souffles:
- 250 g Raspberries
- 3 tbsp Pastry Creme
- 1 Egg yolk
- Vanilla extract
- 8 Egg whites
- Icing sugar to decorate
For Pastry Creme:
Whisk the egg yolks and sugar together in a bowl, then add the cornflour and plain flour. Mix well.
Bring milk to the boil in a sauce pan. Very slowly add the hot milk to the egg mixture, whisking continuously while doing so.
Return the mixture to pan and heat until simmering, stirring all the while. Cook gently, stirring, for about 1 minute until slightly thickened.
Remove from the heat and leave the crème to cool. Cover with cling film to prevent the mixture from forming a skin.
Meanwhile, preheat the oven to 180 C.
Butter 6 ramekin dishes very thoroughly; dredge them with caster sugar and put in the fridge.
Crush a third of the raspberries with a fork. Mix 3 tablespoons cooled pastry creme with the vanilla extract, the egg yolk and the crushed raspberries.
Whisk the egg whites until they form soft peaks. Add the caster sugar and whisk again for a few seconds until slightly opaque.
Fold one third of this into the raspberry-pastry creme mixture, then fold in the rest gently so as not to lose the air. Lastly, fold in the whole raspberries.
Fill the chilled ramekins almost to the brim with the mixture.
Bake the soufflés in the hot oven for 7-8 minutes until well risen.
Sift a little icing sugar over the top of each soufflé and serve immediately.