This dessert is light, airy, with just the right amount of durian flavour.
This recipe was first published in Flavours magazine.
- butter to grease soufflé dish
- sugar for sprinkling
- 3 eggs (yolks and whites separated)
- 4 tbsp sugar
- 15 g corn flour
- 15 g plain flour
- 250 ml fresh milk
- 240 g durian (pureed)
- 1/2 tsp vinegar
- Generously butter the insides of the soufflé dishes and sprinkle with sugar, knocking out any excess. Chill.
- Preheat oven to 180°C.
- Beat egg yolks and 3 tablespoons of sugar together, then whisk in all the flour, making sure the mixture is well-incorporated.
- Pour the milk into a pot and bring to a boil over medium heat. As soon as it starts to boil, remove from heat and whisk half of the milk into the egg mixture. Once well-mixed, pour it back into the remaining milk. Bring back to the boil, whisking, and cook till it has a custard-like consistency.
- Remove from heat and pour into a mixing bowl. Stir in the durian.
- In a separate mixing bowl, whisk the egg whites till fluffy, then whisk in vinegar and 1 tablespoon of sugar slowly. Fold the egg whites into the durian custard.
- Spoon the mixture into the soufflé dishes. Run the end of your thumb around the top inside edge of each soufflé dish (this will help the soufflés rise evenly).
- Bake in the middle rack of the oven for about 15 minutes, or until golden brown and risen. Carefully remove from oven and serve immediately.