Raspberry Souffle Puddings with Kirsch Custard Sauce Recipe
Ingredients
- Unsalted butter and caster sugar for ramekins
- 1 lb (500 g) raspberries
- 3 1/2 oz (100 g) caster sugar, more if needed
- 5 egg whites
- 2-3 tbsp (30-45 ml) icing sugar for sprinkling
- #For the Kirsch Custard Sauce#
- 12 fl oz (375 ml) milk
- l3/4 oz (50 g) caster sugar
- 5 egg yolks
- 1 tbsp (15 ml) cornflour
- 2-3 tbsp (30-45 ml) kirsch
Instructions
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