Caramel Souffle

Published: Jul 16, 2011

Yields:

Bake this warm caramel souffle for a memorable dessert. The recipe comes from chef Pierre Schaedelin of Benoit in New York City.

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Directions

1. Step 1Preheat oven to 350 degrees F. Using a pastry brush, brush six 4- by 2 1/2-inch (10-ounce) ramekins with butter, brushing the sides with an upward stroke. Coat each with turbinado sugar, shaking out excess; set aside.
2. Step 2In a large heavy-bottomed saucepan, heat 1 cup granulated sugar over high heat, without stirring, until edges begin to turn golden. Stir sugar, working from the edges toward the center, until sugar is melted and caramel in color, 3 to 5 minutes.
3. Step 3Remove sugar from heat and slowly whisk in cream, taking care as mixture may splatter and bubble. Add milk and whisk to combine. Return to heat, and bring caramel mixture to a boil.
4. Step 4Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 2 tablespoons granulated sugar until light and fluffy. Add flour and cornstarch and whisk until mixture becomes thick and stiff, like buttercream. Slowly whisk in half of the caramel mixture until well combined. Transfer to saucepan with remaining caramel mixture and return to heat. Cook, whisking, until mixture is thickened and separates from the pan, about 5 minutes. Transfer caramel mixture to a large bowl and let cool to room temperature.
5. Step 5In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed and add remaining 6 tablespoons granulated sugar in three additions, beating well after each addition, until whites form very stiff peaks. Whisk half of the whites into caramel mixture; gently fold remaining whites into caramel mixure.
6. Step 6Divide mixture evenly between prepared ramekins. If desired, place each filled ramekin, one at a time, in a microwave set at 50 percent power. Cook for 10 seconds, turn, and cook for 10 seconds more. This creates a sugar crust around the souffle and will help it to rise.
7. Step 7Place ramekins on a large baking sheet and transfer to oven. Bake until souffles have risen and tops are golden and slightly firm to the touch, about 18 minutes if using a microwave (about 20 if not). Serve immediately.
  
  Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.