Ingredients with Measurements:
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup whole milk
- 4 large egg yolks
- 1/2 teaspoon vanilla extract
- 6 large egg whites
- 1/4 teaspoon cream of tartar
- 1/4 cup granulated sugar
Special equipment needed:
- 6 ramekins
- Electric mixer
- Saucepan
- Whisk
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a saucepan, combine 1/2 cup granulated sugar and 1/4 cup water. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns golden brown.
3. Remove the saucepan from the heat and add 1/4 cup unsalted butter. Stir until the butter is melted and combined with the caramel.
4. In a separate mixing bowl, whisk together 1/2 cup all-purpose flour and 1 cup whole milk until smooth.
5. Add the caramel mixture to the flour mixture and whisk until combined.
6. Add 4 large egg yolks and 1/2 teaspoon vanilla extract to the mixture and whisk until smooth.
7. In a separate mixing bowl, beat 6 large egg whites and 1/4 teaspoon cream of tartar with an electric mixer until soft peaks form.
8. Gradually add 1/4 cup granulated sugar to the egg whites and continue beating until stiff peaks form.
9. Gently fold the egg white mixture into the caramel mixture until just combined.
10. Grease 6 ramekins with butter and dust with sugar. Pour the mixture into the ramekins, filling them about 3/4 full.
11. Place the ramekins on a baking sheet and bake for 20-25 minutes, or until the soufflés are puffed and golden brown.
12. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
5. Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories per serving: 250
Total fat: 11g
Saturated fat: 6g
Cholesterol: 150mg
Sodium: 70mg
Total carbohydrates: 31g
Dietary fiber: 0g
Sugars: 23g
Protein: 6g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt in the recipe accordingly.
- You can use skim milk instead of whole milk, but the soufflés may not be as rich and creamy.
- You can use lemon juice or white vinegar instead of cream of tartar to stabilize the egg whites.
Variations:
- You can add 1/4 cup chopped nuts (such as pecans or almonds) to the caramel mixture for added texture and flavor.
- You can add 1/4 cup cocoa powder to the flour mixture for a chocolate caramel soufflé.
- You can add 1/4 cup liqueur (such as Grand Marnier or Kahlua) to the caramel mixture for a boozy twist.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them for best results.
- Be gentle when folding the egg whites into the caramel mixture to avoid deflating the soufflés.
- Serve the soufflés immediately after baking, as they will start to deflate as they cool.
Storage instructions:
Caramel soufflés are best served immediately after baking and cannot be stored for later.
Reheating instructions:
Caramel soufflés cannot be reheated.
Presentation ideas:
Serve the soufflés on individual plates with a dusting of powdered sugar and a drizzle of caramel sauce.
Garnishes:
- Fresh berries (such as raspberries or strawberries)
- Whipped cream
- Mint leaves
Pairings:
- Coffee or espresso
- Champagne or sparkling wine
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the soufflés don't rise properly, make sure the egg whites are beaten to stiff peaks and that the mixture is folded gently.
- If the soufflés collapse after baking, make sure they are served immediately and that the oven temperature is correct.
Food safety advice:
- Make sure to use fresh eggs and to separate the yolks and whites carefully to avoid any contamination.
- Store eggs in the refrigerator until ready to use.
Food history:
Soufflés originated in France in the early 18th century and became popular in the 19th century. Caramel soufflés are a modern twist on the classic dessert.
Flavor profiles:
Caramel soufflés are sweet and creamy with a rich caramel flavor.
Serving suggestions:
Serve the soufflés as a dessert after a dinner party or special occasion.
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Taste: Sweet, Creamy, Caramelized, Rich, Indulgent