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Caramel Souffle

Patrick S

By Patrick S
in RecipeGullet

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Patrick S

Patrick S

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Caramel Souffle

The recipe is from yard's Secrets of Baking. They're really easy. The recipe from memory:

9 large egg whites, room temp

5 large egg yolks, room temp

1/2C caramel sauce, room temp (I used Yard's)

1/3C sugar

Pinch cream of tartar

2T soft butter, for ramekins

2T sugar, for ramekins

Preheat oven to 425F

Thoroughly butter and sugar coat six 6oz ramekins

Whisk yolks into caramel sauce

Beat whites till foamy. Add cream of tartar. Beat to soft peaks. Gradually beat in sugar. Beat to medium-firm peaks.

Fold caramel base into whites.

Fill ramekins. The recipe says fill them to the top, but you may want to fill them only 3/4.

Run a paring knife around the side of the ramekin. This creates an air pocket and allows the souffles to rise more evenly.

Baking 15-20 minutes. Drizzle with caramel sauce, powdered sugar, or anything else that sounds good to you, and serve immediately.

( RG1568 )

"If you hear a voice within you say 'you cannot paint,' then by all means paint, and that voice will be silenced" - Vincent Van Gogh
 

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