Pandan Kaya Souffle - A Failed Experiment

A failed experiment that needs further tweaking and I am not suprised nor discouraged by the outcome. It is normally easier to modify a savoury dish but baking calls for better precision. So when it occured to me to use the Pandan Coconut Custard to make this souffle dish, I was already deliberating about the possibility that the coconut oil in the custard will disturb the stability of the meringue. I went ahead with it anyway like a lab experiment.

I had also added some toasted dessicated coconut to the blend to give texture. The souffle rising slowly in the oven,had me feeling really hopeful but the cells of the souffle did look rather wet to me.
True enough when I got these out of the oven, I could sense that they were not as stable as the ones I made before. I suspect that the recipe is too 'wet'. The kaya/ custard was possibly too runny,hence the inside of the souffle felt more mushy. I am guessing that the runny consistency also affected stability of the air bubbles in the souffle. The souffle did not totally collapse on me. It just resided faster than before. Adding toasted dessicated coconut was a right thing to do. It complemented the pandan custard perfectly. I will need to tweak the ratio further and possibly use a thicker custard next time.

I know many of my fellow Singaporean/ Malaysian readers have commented how they would need to find ramekins to try their hand at making souffles. I recently chanced upon Ramekin Heaven at CSN - an ever growing online shopping mega mall which sells everything from bar tables and stools  to cookware to shoes.Searh for Ramekins at their Cookware site and you will see what I mean.

I shall publish the failed recipe anyway and if anyone has any suggestions to modify this, I will be so happy to explore.


Recipe


Meringue
Egg White     100g
Castor Sugar 20g

Base
Pandan Custard   300g
Toasted Dessicated Coconut  20g
Method:
1. Peheat oven to 170C. Butter and sugar coat ramekins thoroughly.
2. Whisk egg white and castor sugar until stiff peaks are formed.
3. Fold in cusstard and dessicated coconut  working gently to avoid deflating the meringue.
4. Spoon or pipe (3) into ramekins. Using your thumb, go around the rim of the ramekin to clean up the edge of the ramekin.
5. Bake for 8-10mins until browned. (I baked for 15 mins)