Caramel Praline Souffle Recipe

• 1 c. lowfat milk
• 40 gm sugar
• 40 gm flour
• 20 gm butter
• 3 x egg yolks
• 4 x egg whites
• 100 gm powdered vienna almonds
• 2 tsp rum
• 1 1/2 Tbsp. sugar
• 80 gm roughly minced vienna almonds extra butter and sugar for preparing souffle dishes.

1. Prepare the souffle dishes by lightly brushing them with melted butter and then sprinkling the sugar around the sides and base of the dish.
2. Tip out any excess.
3. Remove 3 Tbsp.
4. of lowfat milk from the 1 c. necessary, and heat the remaining lowfat milk.
5. In a mixing bowl, place the 40g.
6. of sugar, the flour, and the 3 Tbsp.
7. of the lowfat milk and whisk together.
8. Add in a little of the heated lowfat milk, whisking continuously then pour the entire mix into the saucepan containing the remaining lowfat milk.
9. Heat gently and simmer for 2 min.
10. Add in the butter then cover the saucepan and allow to cold for 15 min.
11. Stir in the egg yolks, mixing well then add in the powdered almonds and rum.
12. In a separate bowl, whisk the egg whites till they are very soft.
13. Add in the remaining sugar and continue beating till the egg whites are hard but not dry.
14. Pour the batter into the prepared dishes till they are 1/3 full, then sprinkle the roughly minced vienna almonds over the surface.
15. Pour the remaining batter over the almonds and fill the souffle dishes 3/4 full.
16. Bake at 200c.
17. for 12-15 min.
18. or possibly till set but slightly 'wobbly' dust with icing sugar and serve.

milk, sugar, flour, butter, egg yolks, egg whites, almonds, rum, sugar, vienna

Taken from cookeatshare.com/recipes/caramel-praline-souffle-99771 (may not work)