Custard Soufflé A la Rubbo
Soufflé Custard a la Rubbo! Very easy recipe, did not use any sugar, and drizzled #manukahoney on it. Delicious, nourishing, and packed with protein. Organic cream, eggs, ceylon cinnamon, homemade vanilla extract, grated nutmeg, Rubbo Salt Pure Sel Gris, and lots of love!!!! Serve as breakfast, with coffee.
Recipe (all ingredients organic):
6 eggs, separated
1 cup heavy cream
1 tsp Ceylon cinnamon
1/2 tsp grated nutmeg
1 tsp vanilla extract
Pinch of Rubbo Salt Pure Sel Gris
Preparation:
Preheat oven to 325
Butter parchment paper, place in a loaf pan
Add water to casserole pan
Add the cream, cinnamon, nutmeg, vanilla extract and Pure Sel Gris to the egg yolks, stir
Beat the egg whites until stiff
Fold the egg yolks and cream into the egg whites gently
Pour the egg mixture into the loaf pan
Place the loaf pan into the casserole pan, carefully put into oven.
Bake for 50 minutes, check doneness by inserting a knife into the center. If the knife comes out clean, the Soufflé Custard is done!
Drizzle honey (we used Manuka) on the top. Enjoy!!
Recipe (all ingredients organic):
6 eggs, separated
1 cup heavy cream
1 tsp Ceylon cinnamon
1/2 tsp grated nutmeg
1 tsp vanilla extract
Pinch of Rubbo Salt Pure Sel Gris
Preparation:
Preheat oven to 325
Butter parchment paper, place in a loaf pan
Add water to casserole pan
Add the cream, cinnamon, nutmeg, vanilla extract and Pure Sel Gris to the egg yolks, stir
Beat the egg whites until stiff
Fold the egg yolks and cream into the egg whites gently
Pour the egg mixture into the loaf pan
Place the loaf pan into the casserole pan, carefully put into oven.
Bake for 50 minutes, check doneness by inserting a knife into the center. If the knife comes out clean, the Soufflé Custard is done!
Drizzle honey (we used Manuka) on the top. Enjoy!!