December 28, 2017
Desserts, Dairy, Fruit,
Quick Meals, Small Batch Cooking, Christmas, Entertaining, Ladies Luncheon, Electric Mixer, Oven Bake, Vegetarian more
Add toRecipe Book
Add toShopping List
"From our weekday newspaper The West Australian. Times are estimated."
Heat oven to 180C/160C fan forced and put in a baking tray to heat up.
Grease 4 x 150ml ramekins, then add some sugar to each and shake to coat before tipping out the excess.
Whisk the egg whites until stiff peaks form, then add the rest of the sugar and continue whisking until stiff again.
In a big mixing bowl, stir together the custard and crumbled cake and stir in a quarter of the egg white, and very gently fold in the rest using a big metal spoon until the mixture isn't too streaky.
Divide the mixture between the ramekins, running you finger around the top inside of each to leave a gap between the mixture and the ramekin just at the very top and bake for 12 to 15 minutes until risen and golden.
Meanwhile warm the caramel sauce and serve the hot souffles immediately, with jugs of warm caramel sauce.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Recipe Stories / Blog
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...
Well, as they say... good intentions are absolutely every...thing! Right? Well,...
Ok. I admit. there is nothing in the world quite like making the perfect meal. I...