Orange Custard Soufflé With Banana and Toffee Sauce
Ready In: 40 mins
Serves: 4
Ingredients
For the Souffle
- 2 ounces butter
- 2 tablespoons superfine sugar
- 1 tablespoon superfine sugar, for sprinkling
- 4 egg whites
- 6 tablespoons ready-to-serve custard
- 2 oranges, grated zest
- 4 small bananas
- brown sugar, for sprinkling bananas
- vanilla ice cream, to serve (optional)
For the Toffee Sauce
- 10 ounces double cream (or heavy cream)
- 4 ounces butter
- 4 ounces dark brown sugar
- 6 tablespoons black treacle
- 3 tablespoons golden syrup
Directions
- Preheat the oven to 350F (180C/gas 4).
- Butter four ramekin dishes, and sprinkle some sugar inside each, using the tablespoon of superfine sugar.
- Mix the remaining 2 tablespoons of sugar and the orange zest with the custard.
- Whisk the egg whites in a large, perfectly dry bowl until stiff. Using a large metal spoon, gently fold the egg whites into the custard.
- Spoon the mixture into the prepared ramekins and place on a baking sheet. Bake for 15-20 minutes until golden and risen.
- Meanwhile, to make the sauce, place all the ingredients into a pan and bring to the boil, stirring until smooth. Set aside and keep warm.
- Peel the bananas and slice in half lengthways. Heat a non-stick frying pan over medium-high heat and add the remaining ounce of butter. When it becomes golden brown, add a sprinkling of brown sugar and the halved bananas. Saute the bananas on both sides until nice and golden, taking care not to break them.
- To serve, arrange the warm bananas on individual plates with the souffle on the side. Pour the warm toffee sauce over the bananas and serve with a dollop of vanilla ice cream. If desired, decorate with a mint sprig.
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