Ingredients:
• Heat the milk until just below boiling point, but do not boil.
• Beat the eggs in a bowl with the caster sugar and poppy seeds untilcreamy. Whisk the milk into the egg mixture until very well mixed.
• Stand the prepared soufflé dish in a shallow roasting tin. Pour in enoughhot water from the kettle to come halfway up the sides of the dish.
• Pour the custard into the soufflé dish, and bake in the oven for50–60 minutes until the custard is just set and golden on top.
• While the custard is baking, mix the fruit with the sugar and fruit juice.Chill until ready to serve with the warm baked custard.
- 600ml/1pt skimmed milk
- 2 eggs
- 1 tablespoon caster sugar
- 1 tablespoon poppy seeds
- 100g/4oz strawberries
- 100g/4oz raspberries
- 100g/4oz blackberries
- 1 tablespoon Demerara sugar
- 60ml/21/2fl oz red grape juice
• Preheat the oven to 150°C/300°F/Gas mark 2. Grease a soufflé dishvery lightly with low-fat spread.
• Heat the milk until just below boiling point, but do not boil.
• Beat the eggs in a bowl with the caster sugar and poppy seeds untilcreamy. Whisk the milk into the egg mixture until very well mixed.
• Stand the prepared soufflé dish in a shallow roasting tin. Pour in enoughhot water from the kettle to come halfway up the sides of the dish.
• Pour the custard into the soufflé dish, and bake in the oven for50–60 minutes until the custard is just set and golden on top.
• While the custard is baking, mix the fruit with the sugar and fruit juice.Chill until ready to serve with the warm baked custard.
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