Plum Soufflé

Name: Plum Soufflé
Yield: 5
Ingredients: "250 grams of black plums, pit-free"; "1 cup of water"; "2 tablespoons of cornstarch"; "5 eggs"; "1/2 cup of cornstarch"; "3 tablespoons of cornstarch"; "2 cups of milk"; "1 tablespoon of cornmeal"

1
"250 grams of black plums, pit-free"
2
"1 cup of water"
3
"2 tablespoons of cornstarch"
4
"5 eggs"
5
"1/2 cup of cornstarch"
6
"3 tablespoons of cornstarch"
7
"2 cups of milk"
8
"1 tablespoon of cornmeal"

Ingredients

1
"250 grams of black plums, pit-free"
2
"1 cup of water"
3
"2 tablespoons of cornstarch"
4
"5 eggs"
5
"1/2 cup of cornstarch"
6
"3 tablespoons of cornstarch"
7
"2 cups of milk"
8
"1 tablespoon of cornmeal"

Directions

1
Combine the plums, water, and 2 tablespoons of cornstarch over low heat
2
Cook until a smooth paste forms. Reserve
3
Beat the egg whites until frothy, then add 1/2 cup of cornstarch and beat again
4
Gently fold in the plum mixture and pour into a greased and floured mold
5
Bake in a medium preheated oven
6
Make the sauce: Beat the egg yolks with 3 tablespoons of cornstarch until smooth
7
Add the milk mixed with cornmeal and cook over low heat until a light cream forms
8
Serve the warm sauce separately.