Bibingka Souffle

cup caster sugar

60g butter
2 tbs plain flour
1 cup coconut cream
3 eggs separated
cup table sugar
2 cooked salted eggs, peeled and finely chopped
cup grated cheese
For syrup:
3 tbs butter, cup coconut cream, cup condensed milk

Preheat oven to 180 0C, prepare souffl dish by brushing all sides with melted butter and sprinkle the inside
with caster sugar, shake out the excesses.
Put the finely chopped salted eggs at the bottom of the dish, set it aside.
Melt butter in a saucepan over medium heat, add flour and use a wooden spoon to stir for 1 minute, gradually
add the coconut cream and stir for about 2 minutes more or until hot but not boiling, remove from heat, as the
egg yolks and stir until well combined. Set aside.
Use an electric beater to whisk eggwhites in a clean, dry bowl adding the cup table sugar gradually until it
forms firm peaks but not too stiff. Using spatula, fold 1/3 of the egg whites to the coconut cream mixture, until
blended, then fold in the remaining egg whites just until combined.

Spoon the mixture evenly into the prepared dish with salted eggs on it. Place on a baking tray and bake for
15-20 minutes or until well risen.

While waiting for the souffl, prepare syrup by mixing the butter, coconut cream and condensed milk on slow
fire until mixture consistency is syrupy.

Turn off the oven, before taking it out of the oven, sprinkle with cheese and leave for few seconds to melt the
cheese on top.

Place ramekins on plates and serve with syrup on the side.