Pandan Souffle by Ronnie Chan (aka Rontree Chan)

Pandan Souffle (Serve 2)
Ingredients
1Tbsp	Softened unsalted butter for coating ramekins
1 Tbsp	Castor sugar for coating ramekins
2 Tbsp	Kaya (green or yellow type)
2-3 drops	Pandan extract
1 Tsp	Corn flour
2 Tbsp	Coconut milk
2 nos	Egg Whites with 1/2 tsp sugar
Methods (preheat oven 170DC)
1. brushed the ramekin with butter at the base and side with
upward motion as this will help the souflle to rise.
2. coat the internal surface with sugar, leave in fridge 30mins
3. Mix kaya, pandan extract, corn flour and coconut milk.
4. Whisk egg white to stiff peak (can add little sugar will help
to form stiff peak. Avoid over whisking)
5. Stir in 1/3 of white mixture to pandan mixture and
combine well.
7. Gently fold in the rest of 2/3 egg white mixture to
incorporate air into mixture.
8. Take out ramekins from fridge and pour in souffle mixture
till full. Scape off the excess leaving flat surface.
9. run finger along the collar of ramekin to form a slightly 'V' at
the edge to remove excess batter (this will help souffle to rise up straight)
10. Bake in Oven at middle rack for 15-20mins.
11. Serve immediately when is done as the souffle will collaspe
when is cold.
12. Dust with icing sugar for garnishing.