Custard Souffle With Weikfield

Introduction:

Create a light and airy custard soufflé with this simple recipe using Weikfield Custard Powder. Perfect for impressing your guests, this dessert is easy to make and delicious to eat.

Fluffy Delights: Mastering the Custard Soufflé with Weikfield

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Ingredients:

All that you require to make Custard Soufflé with Weikfield

Butter (for greasing)
Sugar (for sprinkling and custard)
3 tsp Weikfield Custard Powder
3 tsp refined flour
1/2 cup milk
1.5 cups milk
1 egg yolk
3 egg whites
1/4 cup caster sugar

Instructions:

Follow these simple steps to make your perfect Custard Soufflé with Weikfield

Grease the soufflé dishes with butter and sprinkle them with sugar to ensure an even rise and prevent sticking.
In a small bowl, mix 3 teaspoons of Weikfield Custard Powder and 3 teaspoons of refined flour with 1/2 cup of milk until smooth. Heat 1.5 cups of milk in a saucepan until it begins to simmer. Gradually add the custard mixture to the saucepan, stirring continuously until it thickens. Remove from heat, let it cool slightly, and then stir in 1 egg yolk until well combined.
In a separate, clean mixing bowl, beat 3 egg whites until soft peaks form. Gradually add 1/4 cup of caster sugar, continuing to beat until stiff peaks form. This will create a stable meringue that gives the soufflé its light and airy texture. Combine both the mixtures and blend well.
Pour the mixture into the prepared soufflé dishes, filling each one about three-quarters full. Place the dishes on a baking tray and bake in the preheated oven for 20 minutes or until the soufflés have risen and are golden brown on top. Avoid opening the oven door during baking to prevent the soufflés from collapsing. Serve the soufflés immediately, as they will begin to deflate as they cool.