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Add a photoI first made these in culinary school for extra credit with one of my Final Practical meals.
*The cooking time noted reflects the (approximate) TOTAL cooking & baking times.
Ingredients
- 1/2 c. unsalted butter, plus additional for buttering dishes
- 1 c. (packed) plus 2 T. dark brown sugar, plus additional for sprinkling
- 1/2 c. whipping cream
- 3/4 tsp. pure vanilla extract
- 1/4 tsp. salt
- 3 large egg yolks
- 2 T. all-purpose flour
- 6 large egg whites
Directions
- Preheat the oven to 400°F. Brush eight (3/4 cup) soufflé dishes with softened butter. Lightly dust each with brown sugar making sure to turn each dish so you coat the sides. Place on a baking sheet; set aside.
- In a medium saucepan, melt the 1/2 cup of butter over medium heat; add the 1 cup of brown sugar, whipping cream, vanilla, and salt; stir until the sugar dissolves completely. Let the caramel cool slightly. Pour a 1/2 cup of the caramel into a small bowl and reserve it for sauce.
- Add the egg yolks and flour to the remaining caramel; whisk constantly over medium heat until the mixture thickens, about 3-4 minutes. Allow this to cool at room temperature for 15 minutes. Using a clean, grease-free mixing bowl, whisk the egg whites until they are foamy. Gradually add 2 tablespoons of brown sugar and whisk to stiff peaks. Fold 1/3 of the egg whites into the cooled caramel. Then gently fold the rest of the egg whites into the caramel mixture until well incorporated (you donât want any white streaks).
- Spoon the mixture (dividing evenly) into the soufflé dishes, filling to within 1/4 inch of the rim. Smooth the top of each. Sprinkle each lightly with brown sugar; place them back on the baking sheet. Bake for 10-12 minutes, or until the soufflés are puffed and golden brown. Serve IMMEDIATELY with the reserved caramel sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 8 servings | |
| Calories 163 | |
| Calories from Fat 141 | 87% |
| Total Fat 16.02g | 20% |
| Saturated Fat 9.63g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 119mg | 40% |
| Sodium 121mg | 5% |
| Potassium 58mg | 2% |
| Total Carbs 1.17g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.28g | 0% |
| Protein 4.05g | 6% |
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