1 Preheat the oven to 220c/425f. Place the 110g sugar into a frying pan and allow to form into a caramel. Set aside to cool a little. 2 Melt the butter and stir in the flour. Pour in the milk, stirring continuously until you have a thick sauce. 3 Add 1 tbsp Drambuie and the egg yolks, stir well and set aside. Butter and sugar 4 x 120ml individual ramekins, chop a few segments of nectarine and place at the bottom. 4 Fold the egg whites into the white sauce, pour into the ramekins, and bake in the oven for 10-12 minutes. 5 Place the remaining fruit in a saucepan with 2 tbsp caster sugar, 4fl oz water and the vanilla pod. Allow to simmer for 8-10 minutes. 6 Oil the underside of a large bowl. When the caramel is the consistency of runny honey, drizzle it in across the bowl criss-cross fashion using a metal spoon, to make a basket. 7 Serve the souffles hot with the poached fruit and caramel basket. Per serving: 866 Calories (kcal); 42g Total Fat; (45% calories from fat); 19g Protein; 94g Carbohydrate; 709mg Cholesterol; 292mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 0 Vegetable; 4 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (836g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1202 (55%)|
|Amt Per Serving||% DV|
|Total Fat 133.6g||178 %|
|Saturated Fat 54.9g||275 %|
|Monounsaturated Fat 54.5g|
|Polyunsanturated Fat 18.2g|
|Cholesterol 5108.1mg||1572 %|
|Sodium 440.8mg||15 %|
|Potassium 841mg||22 %|
|Total Carbohydrate 175.4g||52 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 174.9g|
|Protein 74.9g||107 %|
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Calories per serving: 2186
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