I have given you many easy recipes. You are now at a level to bake something advanced. So, I thought why not bake this Cinnamon Honey Souffle? Oh, do not be afraid just because I warned you that it is advanced. In the end, it is all worth it.
Let us take a look back at the history of Souffle – It is from France which originated in the eighteenth century. You can make a savory dish and also a dessert through souffle. Have this doubt if it is complicated to make? Well, it is not complicated. But, it does take some planning and a lot of patience.
Souffle is fun to pronounce and this French word translates to ‘puffed up’. Serve the souffle immediately right after it is taken out of the oven or the puffiness will disappear and collapse in itself. However, you would not want to wait for a long time after you bake this delicious Cinnamon Honey Souffle because it smells incredible.
I have used Sprig Cinnamon Honey for this cinnamon honey souffle. I love this product as it is made of true Sri Lankan cinnamon and pure honey. This unique blend is all you need for this recipe to make it extra special and scrumptious. Not just for baking, you can also use this as an immunity booster. Taking this spoonful a day works great on your immunity. Sprig is my new favorite brand for products like these. Do check their website.
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I know you are waiting for the recipe already. Let’s get into the procedure.
Cinnamon Honey Souffle
- 3/4 cup Milk
- 1/4 cup Sprig Cinnamon Honey
- 1/2 tsp Vanilla Extract
- 2 tbsp Corn Flour
- 1 tbsp Maida
- 3 tbsp Castor Sugar
- 6 Egg
- Pinch of Cream of tartar
- Cherry (optional)
- 1/4 cup Sugar
- 2 tbsp Butter
- Prepare 3 ramekins by applying butter and dusting with sugar on all sides coated evenly.
- In a bowl, whisk yolks, 1/4 cup milk, corn flour, maida and 2 tbsp sugar till smooth.
- In a sauce pan, heat 1/2 cup Milk, Sprig Cinnamon Honey and vanilla just till hot.
- Add in the hot milk to the yolk mix in a stream, whisking consistently.
- Place back on the stove and cook it until thickens for 5 minutes. Whisk it while it's cooking to avoid lumps.
- Let it come to room temperature.
- Meanwhile, in a clean bowl, add egg whites and cream of tartar.
- Beat it till frothy.
- Add remaining 1 tbsp sugar little by little, beating on high speed.
- Once all the sugar is done, beat till stiff peaks.
- Preheat the oven to 180 C for 10 minutes.
- Fold 1/3 rd of stiff egg whites into the yolk mix gently until incorporated.
- Add the remaining in 2 additions and fold in till no streaks of whites are visible.
- Pour it in prepared ramekins and bake for 25 - 30 minutes.
- Serve immediately with some fresh fruits.
There is nothing to get intimidated by the process. I am sure you will bake a perfect souffle and spread yumminess all around you. Do let me know how was your experience baking this prettiness. Happy baking!