EN DE FR ES PT IT
Warm Melktert Soufflé with Honeyed Figs and Toasted Almond Praline
Recipe

Warm Melktert Soufflé with Honeyed Figs and Toasted Almond Praline

Dessert • South Africa

Individual baked melktert soufflés perfumed with cinnamon and vanilla, served warm with honey-glazed figs and shards of toasted almond praline for an elegant crunch.

Why smarter

This dessert keeps the comforting flavour profile of melktert while using a lighter soufflé base for a delicate finish, pairing fresh fruit and nuts for texture and balance rather than heavy toppings.

Chef tip

Brush the ramekins with butter and dust with sugar right up to the rim; it helps the soufflé climb evenly and gives a fine, glossy crust.

Soft line

Serve immediately from the oven for the best rise, with praline added at the last moment to stay crisp.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Unsalted butter, softened (for greasing ramekins) 20.000 g Unsalted butter Plus extra for cooking
2 Caster sugar (for dusting ramekins) 15.000 g Caster sugar
3 Full-cream milk 350.000 ml Full-cream milk
4 Vanilla bean paste (or vanilla extract) 1.000 tsp Vanilla
5 Ground cinnamon 1.000 tsp Ground cinnamon
6 Fine salt 1.000 pinch Salt
7 Cornflour (maizena) 25.000 g Cornflour
8 Egg yolks 4.000 Egg yolks From 4 large eggs
9 Caster sugar 70.000 g Caster sugar Divided
10 Egg whites 4.000 Egg whites From 4 large eggs
11 Fresh figs, halved 8.000 Fresh figs About 4 medium figs
12 Honey 2.000 tbsp Honey
13 Lemon juice 2.000 tsp Lemon juice
14 Water 1.000 tbsp Water
15 Flaked almonds 60.000 g Flaked almonds
16 Granulated sugar (for praline) 80.000 g Sugar
17 Extra pinch of salt (for praline) 1.000 pinch Salt

Method

  1. Heat the oven to 200°C (180°C fan). Place a baking tray on the middle shelf to preheat. Grease 4 ramekins (about 200 ml each) with softened butter, brushing upwards. Dust with caster sugar, tapping out excess, and chill while you make the base.
  2. Make the praline: toast the flaked almonds in a dry pan over medium heat until golden and fragrant, 3–4 minutes. Tip onto a lightly oiled piece of baking paper to cool.
  3. In a small saucepan, melt the praline sugar with 1 tbsp water over medium heat. Swirl (do not stir) until it turns a deep amber. Immediately add the toasted almonds and a pinch of salt, then pour onto the baking paper in a thin layer. Cool completely, then break into elegant shards.
  4. Prepare the honeyed figs: place fig halves cut-side up in a pan. Add honey, lemon juice, and 1 tbsp water. Warm gently for 2–3 minutes until glossy and lightly softened (avoid boiling hard). Set aside off the heat.
  5. Make the melktert custard base: whisk cornflour with 2 tbsp of the caster sugar and a splash of the milk to make a smooth slurry. Heat the remaining milk with vanilla, cinnamon, and a pinch of salt until steaming.
  6. Whisk the egg yolks in a bowl. Slowly pour in the hot milk while whisking. Return to the saucepan and whisk in the cornflour slurry. Cook over medium heat, whisking constantly, until thick and glossy, 1–2 minutes. Remove from heat and cool 5 minutes (it should be warm, not hot).
  7. Whip the egg whites to soft peaks. Gradually add the remaining caster sugar and whip to glossy medium-stiff peaks.
  8. Fold one-third of the whipped whites into the warm custard to loosen, then gently fold in the remaining whites in two additions, keeping as much air as possible.
  9. Spoon the mixture into the prepared ramekins. Level the tops, then run a thumb around the inside rim to create a small groove (helps an even rise). Place ramekins on the hot tray and bake 10–12 minutes until risen and lightly golden with a gentle wobble.
  10. Serve immediately: place each warm melktert soufflé on a plate with 2 honeyed fig halves and a spoon of their syrup. Finish with toasted almond praline shards arranged upright for height.