Mango Soufflé with Coconut-Lime Custard
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Mango Soufflé with Coconut-Lime Custard
Ingredients
- Mango - 12 oz
- Farm fresh eggs - 6 pieces
- Salted Butter - 6 tablespoons
- Fine white sugar - 1 tablespoon
- Rum - 2 tablespoons
- Wheat Flour - 2 tablespoons
- Milk - 7 fl oz
- Sugar - 7.4 oz
- Salt - a pinch
- Coconut Milk - 5 fl oz
- 10% cream - 1 fl oz
- Orange zest - ½ teaspoon
Step by Step guide
Step 1
For the English custard: prepare an ice bath, place a small bowl in it, and set aside.
Step 2
Place the eggs, 70 g of sugar, and a pinch of salt in a medium bowl and whisk until pale and thick, about 3 minutes.
Step 3
In a saucepan, combine the cream and coconut milk and bring to a boil, then remove from heat and slowly pour into the egg mixture while whisking constantly. Pour the resulting mixture back into the saucepan used for heating the coconut milk and cream, set over medium-low heat, and stir constantly until thick enough to coat the back of a spoon, about 4-5 minutes. Strain the custard through a fine-mesh sieve (to catch any bits of egg that may have started to curdle) into a bowl set over the ice bath. Stir until the custard cools to room temperature. Add lime zest to taste. Set aside.
Step 4
For the soufflé: melt 4 tablespoons of butter in a medium skillet over medium heat. Add the diced mango, 1 tablespoon of fine sugar, and rum. Cook, stirring, until softened and syrup forms, about 8-10 minutes. Transfer the mango and syrup to a blender and puree, then pour into a large bowl and set aside.
Step 5
In another skillet, melt 2 tablespoons of butter and divide it among six ramekins. Sprinkle the insides with fine sugar, shaking out the excess. Place the ramekins in the refrigerator to chill while preparing the other ingredients.
Step 6
Preheat the oven to 190°C (375°F) and place a baking sheet on the lower rack to heat.
Step 7
In a bowl, whisk together 5 egg yolks, flour, and 140 g of sugar. Whisk the yolks until they lighten in color and the mixture thickens slightly. Set aside.
Step 8
In a medium saucepan, heat the milk over low heat until it comes to a boil. Slowly pour it into the egg-flour mixture while whisking constantly to temper the mixture. Once the milk is fully incorporated, pour the mixture back into the saucepan used for heating the milk, return to medium heat, and bring to a boil, then reduce the heat and whisk constantly until the mixture thickens to a pudding-like consistency, about 3-5 minutes. Remove from heat and mix with the mango puree in a bowl, then set aside. This is the base for the soufflé.
Step 9
Place the egg whites in a clean bowl with a pinch of sugar. Beat with an electric mixer on medium-high speed, slowly adding the remaining sugar, until soft peaks form.
Step 10
Spoon ¼ of the whipped egg whites into the soufflé base and whisk to lighten the mixture. Gently fold in the remaining egg whites using a rubber spatula, being careful not to deflate the whites.
Step 11
Spoon the mixture into the ramekins, leveling the tops with a spatula. Make a thumbprint indentation in the center of each ramekin (this helps the soufflé rise evenly while baking), and place them on the heated baking sheet in the oven. Bake for 13-16 minutes (depending on the oven) until the soufflés rise above the edges of the ramekins and the tops are golden brown. Remove from the oven and sprinkle with sugar. Before serving, cut a hole in the top of each soufflé and pour in a few tablespoons of custard. Enjoy!
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.