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Flan Souffle Al Miel Recipe

by Global Cookbook

Ingredients

4 x egg yolks 4 Tbsp. cream plus 5/8 c. cream beaten stiffly 1/2 c. honey

4 x egg whites stiffly beaten 1 x crisp green eating apple finely diced 1 tsp orange flower water 8 x toasted almonds roughly minced

Directions

1. In the top of a double boiler over a gentle heat place the egg yolks and 4 Tbsp. cream and drizzle honey over the top. Beat with a rotary disk till thickened - about 10 min. Place the honey custard into the refrigerator to cold.
2. Fold the stiffly beaten egg whites into the honey custard and pour into glasses. Add in finely diced crisp green apple before pouring into the glasses.
3. Mix the orange flower water with the whipped cream and pipe onto the top of the honey souffle. Decorate with minced, toasted almonds.
4. This recipe yields 4 servings.
5. Comments: Specialty of Parque Jardin Villa Rosa, Madrid, Spain.

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