Raid the cupboard to create a stylish dessert that's lighter than custard and creamier than a soufflé. Underneath the fluffy top is a surprise base of rich maple syrup. Delicious!
*For canned cream, use 150ml extra-thick double cream. *Instead of maple syrup, put a generous 1 tbsp fruit conserve, such as black cherry or plum, into each dish and add 1 tbsp caster sugar and 1 tsp pure vanilla extract to the cream mixture.
Don't confuse canned cream with evaporated or condensed milk. Canned cream is thick and unsweetened, with a slightly different flavour from fresh cream. It can't be whipped. Canned cream separates on standing, so if the can is not shaken before it is opened the cream comes out in one ‘dollop’ with watery liquid. You can drain off the watery part, leaving very thick cream (to spread on pastries, tarts or cakes); or for a thick pouring consistency, stir it into the cream.
Soufflé-topped fruit: Put 225g frozen raspberries into a 900ml deep ovenproof dish or soufflé dish. Drizzle the 4 tbsp maple syrup over the fruit. Top with the maple cream mixture and bake at 220°C (200°C fan oven), gas 7 for about 20 minutes or until the topping is well risen and browned, and the raspberries lightly cooked.