Instructions: Firstly clean the souffle moulds and place in the fridge and preset the oven to 168C. Soften the butter but do not melt. Remove one mould from the fridge at a time and brush with the layer of softened butter using a twisting action. This procedure is extremely important, so take time and care to achieve the best results. Place back in the fridge and repeat on remaining moulds.

Open the tinned custard and place in a non-stick pan. Heat very slowly.

When almost boiling, whisk in the egg yolks and cook for 21/2 minutes.

Continue whisking. Up to this point the dish can be prepared the day before.

Place the mixture in a clean mixing bowl ready for use. Start to whisk egg whites to a peak with a pinch of caster sugar. Repeat the buttering of moulds twice more. On the 3rd time sprinkle with caster sugar.

Fold the egg whites into the custard mix and place in the moulds. Put the souffle on a flat tray and place in the oven. Turn at regular intervals and allow 15 minutes cooking time.

This souffle can be flavoured as required. Why not try chocolate, caramel, pistachio, banana, rum and raisin or praline? Serve with whipped cream.

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