Raspberry Souffle Puddings with Kirsch Custard Sauce Recipe
A hot, baked soufflé, and particularly this pudding version, need not be intimidating. What could be simpler than puréed fruit folded into meringue and baked? Here the puddings are served with a chilled custard sauce flavoured with kirsch. Given the few ingredients of this recipe, it is important that the raspberries be as sweet, juicy, and highly flavoured as possible. Getting Ahead: The raspberry purée and kirsch custard sauce can both be prepared up to 1 day in advance and kept, covered, in the refrigerator. The egg whites must be whisked and the puddings baked just before serving. Order of Work:
Make the Kirsch Custard Sauce
Prepare and Bake the Puddings
- Unsalted butter and caster sugar for ramekins
- 1 lb (500 g) raspberries
- 3 1/2 oz (100 g) caster sugar, more if needed
- 5 egg whites
- 2-3 tbsp (30-45 ml) icing sugar for sprinkling
- #For the Kirsch Custard Sauce#
- 12 fl oz (375 ml) milk
- l3/4 oz (50 g) caster sugar
- 5 egg yolks
- 1 tbsp (15 ml) cornflour
- 2-3 tbsp (30-45 ml) kirsch
- #Make the Kirsch Custard Sauce# Pour the milk into the heavy-based saucepan and bring just to a boil over medium heat.
- Set aside one-quarter of the milk to add later. Add the sugar to the remaining hot milk and stir until dissolved.
- Put the egg yolks with the cornflour into a medium bowl. Whisk them together lightly, until the mixture is smooth.
- Add the sweetened milk to the egg yolks, whisking until just smooth. “Do not overwhisk or the custard will be frothy instead of smooth.”
- Cook the custard over medium heat, stirring constantly, until it comes just to a boil and thickens enough to coat the back of the spoon. Remove from heat Your finger will leave a clear trail across the spoon. “Do not continue to boil the custard or it may curdle.”
- Stir the reserved milk into the custard, then strain it into a cold bowl and let it cool. If it forms a skin, whisk to dissolve it Stir in the kirsch. Cover the custard tightly and refrigerate it while preparing and baking the soufflé puddings, about 25 minutes. “Straining ensures custard is smooth” #Prepare and Bake the Puddings# Brush the ramekins with melted butter. Sprinkle each dish with caster sugar, tilting to coat the bottoms and sides evenly. Heat the oven to 190° C (375° F, Gas 5).
- Pick over the raspberries, then purée them with half of the caster sugar in the food processor. Taste and add more sugar if the purée is tart.
- Using the small ladle, work the purée through the conical sieve into a large bowl to remove the pips.
- Whisk the egg whites until stiff. Sprinkle in the remaining caster sugar and continue whisking until glossy to form a light meringue, about 20 seconds.
- Add about one-quarter of the meringue to the raspberry purée and stir the two together lightly, with the rubber spatula, to combine.
- Add this mixture to the remaining meringue and fold together; cut down into the centre of the bowl with the rubber spatula, scoop under the contents and turn them over in a rolling motion. “Raspberry meringue mixture should have same texture as remaining meringue to make folding easy.”
- Continue folding until the meringue is thoroughly incorporated into the raspberry purée and the mixture is an even colour.
- Spoon the pudding mixture into the prepared ramekins. Set them on a baking sheet for easy handling. Bake in the heated oven until they are puffed and lightly browned on top, 10-42 minute. Sprinkle the soufflé puddings with the icing sugar, using the sieve, and serve immediately, accompanied by the kirsch custard sauce. “Divide mixture evenly among ramekin dishes” “Icing sugar lightly dusted on top is finishing touch”
- Kirsch-flavoured Custard Sauce makes a delicate accompaniment.