Caramel Soufflé

By Sara Moulton
Soufflés are elegant and easy. As soon as you have made one flavor, you'll be ready to try another. Don't be intimidated by their mystique. Just be sure to serve them when they come out of the oven. Traditionally, the waiter brings the soufflé to the table, splits it open magically with two spoons held on one hand, and fills it with the sauce. I often serve sauce on the side of the soufflé in a small cream pitcher. With this caramel soufflé, I serve fresh peaches and more caramel sauce.

Ingredients:

For the dish(es):
2 tablespoons (1/4 stick) unsalted butter, melted
1/4 cup sugar

Soufflé:
1 cup Creamy Caramel sauce, recipe follows, at room temperature
3 large egg yolks, at room temperature
9 large egg whites, at room temperature
Pinch of cream of tartar (less than 1/8 teaspoon)
1/3 cup sugar

Special tools: 1 large soufflé dish or 8 (8-ounce) ramekins

 

Directions:

Preheat the oven to 425 degree F.
Adjust the rack to the lower third of the oven. Brush the inside of 8 (8-ounce) ramekins or 1 large soufflé dish with melted butter and then lightly but completely dust the inside with sugar.

Whisk together the caramel sauce and egg yolks in a medium bowl. This mixture is the soufflé base.

Using a standing mixer fitted with a whisk attachment or a hand mixer, whip the egg whites for about 30 seconds or until soft foam appears. Add the cream of tartar and continue to whip the whites for 2 minutes. Add the sugar and beat until the egg whites reach the medium-stiff peak stage.

Using a rubber spatula, fold 1/3 of the egg whites into the caramel mixture to lighten the base. Fold in the remaining whites carefully so that the mixture is not deflated. The most efficient way to fold is to rotate the bowl and spatula simultaneously in opposite directions, one clockwise and the other counterclockwise.

Yield: 1 large or 8 individual soufflés