Name: Prima Flour
Address: 201 Keppel Road, Level 5 Office Block, 099419, SG
Telephone: +65 6277 7752

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Semolina Souffles

INGREDIENTS

400ml	Full Cream Milk
10g	Honey
50g	Prima Semolina Flour
15g	Prima Top Flour
4 nos	Egg Yolks
2g	Vanilla Essence
4 nos	Egg White
50g	Caster sugar
0.5g	Cream of Tartar Melted butter caster sugar for brushing

Preheat oven to 200^oC.
Brush the ramekins with melted butter and coat the inside with sugar and pour away excess sugar.
In a saucepan whisk together milk, honey, semolina flour, top flour and vanilla essence in a saucepan.
Heat it up over medium heat until it starts to thicken. Keep stirring.
Turn off the heat and remove from stove. Add eggs and continue to stir to mix well.
Cool the custard until it reaches room temperature.
Whip the egg white with cream of tartar. Once it starts to become foamy white, gradually add in the caster sugar. Continue to whip until it reaches stiff peak.
Beat one third of the beaten egg whites into the cooled custard and gently fold in the rest of the egg whites.
Pour the batter into the ramekins. Using a knife clean the top sides of the ramekins free of batter.
Bake at 180^oC for about 30 minutes until risen and cooked. Do not over-bake or it will sink.
Serve immediately.