AuthorBiteSizedA fluffy and exquisite puto soufflé made with Ube!
In a saucepan over medium heat, pour in the milk and let it simmer.
In a mixing bowl, pour the egg yolks and white sugar. Whisk until all the sugar has dissolved. Add in all-purpose flour and mix well until you can form ribbons. Slowly pour a bit of the hot milk into the egg mixture and mix until the batter has turned smooth. Don’t add in all the hot milk or else it’ll cook the egg mixture. When the mixture has been tempered continue to add the remaining milk.
Transfer the custard to a saucepan over medium-low heat. Continue whisk for 3-4 minutes until the liquid has thickened a bit. Immediately transfer the custard to a bowl cover it with plastic wrap, and let it cool to room temperature.
When the custard has cooled add in ube powder, ube extract, and purple food coloring. Whisk until everything is well blended. Cover with plastic wrap and set aside.
In a mixing bowl mix in the egg whites, calamansi juice and whisk until foamy.
Slowly incorporate the white sugar. Continue whisking until it forms stiff peaks.
Start by carefully folding some of the meringue into the custard. Fold the batter with a spatula until all of the meringue has been used. Mix until the batter is evenly colored. Avoid overmixing or else it’ll release some of the bubbles incorporated into the batter making your souffle flat.
In a saucepan pour in the coconut milk, vanilla extract, and half of the white sugar then mix. When the sugar has dissolved let the mixture simmer slowly over medium-low heat.
In a separate bowl mix in the egg yolks and the remaining half of the sugar. Whisk until all the sugar has dissolved.
Gradually add simmering coconut milk while continuously mixing the egg mixture. When all of the coconut milk has been added transfer the mixture back to the saucepan and let it cook over medium heat. When the sauce has thickened to the desired consistency then remove it from the heat and let it cool.
When ready to serve prepare your ramekins/ baking containers by coating the inside with softened butter and sugar.
Pour in the batter until ¾ of the container. Flatten the top with a clean spatula.
Bake them in a preheated 175°C/350°F oven for about 20-22 minutes or until the top slightly browns.
Garnish each souffle with shredded quezo de bola and powdered sugar. Serve with the Coconut Cream Sauce.
Ingredients
Directions
In a saucepan over medium heat, pour in the milk and let it simmer.
In a mixing bowl, pour the egg yolks and white sugar. Whisk until all the sugar has dissolved. Add in all-purpose flour and mix well until you can form ribbons. Slowly pour a bit of the hot milk into the egg mixture and mix until the batter has turned smooth. Don’t add in all the hot milk or else it’ll cook the egg mixture. When the mixture has been tempered continue to add the remaining milk.
Transfer the custard to a saucepan over medium-low heat. Continue whisk for 3-4 minutes until the liquid has thickened a bit. Immediately transfer the custard to a bowl cover it with plastic wrap, and let it cool to room temperature.
When the custard has cooled add in ube powder, ube extract, and purple food coloring. Whisk until everything is well blended. Cover with plastic wrap and set aside.
In a mixing bowl mix in the egg whites, calamansi juice and whisk until foamy.
Slowly incorporate the white sugar. Continue whisking until it forms stiff peaks.
Start by carefully folding some of the meringue into the custard. Fold the batter with a spatula until all of the meringue has been used. Mix until the batter is evenly colored. Avoid overmixing or else it’ll release some of the bubbles incorporated into the batter making your souffle flat.
In a saucepan pour in the coconut milk, vanilla extract, and half of the white sugar then mix. When the sugar has dissolved let the mixture simmer slowly over medium-low heat.
In a separate bowl mix in the egg yolks and the remaining half of the sugar. Whisk until all the sugar has dissolved.
Gradually add simmering coconut milk while continuously mixing the egg mixture. When all of the coconut milk has been added transfer the mixture back to the saucepan and let it cook over medium heat. When the sauce has thickened to the desired consistency then remove it from the heat and let it cool.
When ready to serve prepare your ramekins/ baking containers by coating the inside with softened butter and sugar.
Pour in the batter until ¾ of the container. Flatten the top with a clean spatula.
Bake them in a preheated 175°C/350°F oven for about 20-22 minutes or until the top slightly browns.
Garnish each souffle with shredded quezo de bola and powdered sugar. Serve with the Coconut Cream Sauce.
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