Sweet Potato souffle'

Sweet potato souffle'

My Chef told me if you want pretty dessert that would delight our guest, it should be soufflé. Because it puffed nice, straight and with elegance. Some people think souffle is too complicated to make which  for me is not. Its just merengue, pastry cream and flavouring folded together and bake in the oven for several minutes. I don't think that's difficult.

 Here is my own recipe of Souffle.
Serves 4 ramekin

Ingredients are:
2 large  Yam potato, Boiled until tender
4 large eggs, separated
1 cup milk, warmed
5 Tblsp Caster sugar
1 Tblsp  Plain flour

*When yam is soft, sieve it to get 170 grams of pureed' yam. set aside and cool to room temperature
*In a medium saucepan over medium heat, whisk 4 egg yolks and sugar  together until thick and pale yellow colour and sprinkle flour, whisk again to avoid lump. Now add half cup of warmed milk. Whisk vigorously to prevent lump and scorching from the bottom of the pan. Add the remaining milk bit by bit , whisk until the mixture becomes thick. Fold the yam puree'. Cool to room temperature.

For Mirengue

2 egg whites
4 Tblp white sugar
2 pinch cream of tartar (optional)

*Whisk egg whites until bubbly,Add cream of tartar, add sugar 1 tablespoon one at a time. make sure sugar is dissolve before you make an addition. whisk until mirengue is hard peak.

 Assemble:
 Preheat oven to 180C

Butter 4 ramekins cover each with caster sugar- Set this aside

Carefully fold 1/3 of the mirengue mixture to yam pastry cream. Blend well. Now work quickly as meringue is easy to deplete, add the remaining meringue and fold gently until just blended. do not over mix. Spoon mixture into prepared ramekins. Smooth the top with spatula, run your thumb tip around the edge of ramekins Set them in prepared tray. Give each enough space so they won't stick together when they are cooking. Bake in Pre-heated oven for 12-15 minutes until it puffed nicely and has a golden crust on top.  Take them out of the oven,sprinkle with icing sugar. Serve immediately