Rhubarb and custard souffle
This is brilliant - and much easier than it sounds. Serves 6.
- 6 ramekins for serving
- 400g rhubarb
- 100g caster sugar
- 25g butter
- 6 ginger nut biscuits
- 150g custard (pref vanilla)
- 1 egg yolk
- 4 egg whites
- 1 teaspoon plain flour
- salt
Preheat oven to 180C.
Cook rhubarb and sugar with a little water for 10-15 mins until soft. Cool in fridge.
Smash up biscuits using a pestle and mortar (or any other method). Line ramekins with butter and then biscuit mix and a small handful (save some for later). Add a small blob of rhubarb to each ramekin.
Mix the rest of the rhubarb with the custard, egg yolk and flour. Whisk the egg whites and salt in a large clean bowl until you have soft peaks. Add 2 tablespoons of sugar and whisk again on high speed until stiff. Fold the egg whites into the rhubarb/custard gently - start with a couple of spoonfuls and then add the rest.
Fill up the ramekins with the mixture and bake it in the oven for 15-20 minutes (don’t open the oven door!!!) until risen and golden brown. Add remaining biscuit mix on top of souffles and poke a hole in each and add a drop of custard.