Ingredients:
- 50 grams butter
- 70 grams flour
- ¼ liter milk
- 35 grams honey
- 70 grams apple molasses (apple "stroop")
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- 1 whole egg
- 4 egg yolks
- 4 egg whites
- 90 grams brown sugar
- 6 soufflé ramekins (size: appr. 200 ml)
- butter and brown sugar to coat the ramekins
- powdered sugar
must be served immediately after baking!!!
- lightly butter the ramekins
- sprinkle inside with brown sugar (make sure sugar is loose enough)
- remove excess sugar
- pre-heat the oven to 180 °C (350 °F)
- melt butter in sauce pan
- while stirring, add the flower (i.e., basic béchamel)
- while stirring, let cook for a while on low heat (note: this recipe makes a thicker than usual béchamel)
- add the milk and stir to make smooth batter
- add the honey and molasses
- continue to sir, and let cook on low heat for 5-10 minutes
- add the spices
- transfer batter to a bowl
- add the egg, immediately blend well, and let cool for a while
- one by one, add the egg yolks and blend well
- beat the egg whites until stiff, then gradually add in the sugar
- fold the egg white mass under the batter and blend well (do not use mixer!)
- fill the ramekins up to 1 cm from the rim
- bake for 20 minutes in center of oven (do not poke or prick to see if it is done!)
- optional: sprinkle with powdered sugar, then serve immediately
- may be served with vanilla ice cream
- this is based on an american recipe, so it is rather sweet... [Recipe by Marie-Louise Linssen]
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