Caramel Soufflé
Description
Homemade tea-time pastry. Caramel soufflé is a dessert whose appearance and taste cannot leave anyone indifferent. It is very easy to prepare—follow the step-by-step recommendations, and you will be able to delight your loved ones with an exquisite treat. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
To make the caramel, place 150 grams of sugar in a heavy-bottomed saucepan and heat it over low heat until dissolved.
- 3
Step 3
Heat until the sugar turns into a flowing caramel mass, remove from the heat in advance so as not to burn it, since the caramelization process continues even after removing it from the heat.
- 4
Step 4
Pour the caramel into the molds; there is no need to wash the saucepan, as it can be used further.
- 5
Step 5
Beat 3 whole eggs and 2 egg yolks with half of the sugar, add a pinch of salt and a packet of vanilla sugar.
- 6
Step 6
Pour the milk into a saucepan and heat it to a boil with the remaining sugar.
- 7
Step 7
While stirring, pour the heated milk into the beaten eggs.
- 8
Step 8
Strain the milk-and-egg mixture, preferably twice.
- 9
Step 9
Pour into molds over the caramel.
- 10
Step 10
Cover the molds with foil, pour in hot water to halfway up the sides of the molds. Place in an oven preheated to 160 degrees for 45–50 minutes.
- 11
Step 11
When you take it out of the oven, the soufflé will be in a jelly-like state; this is normal. Let it cool slightly, cover it with plastic wrap, and refrigerate it to stabilize for at least 4 hours, longer if desired.
- 12
Step 12
Before serving, carefully run a knife along the sides of the mold, cover it with a serving plate, and turn it over. Garnish with fresh berries.
- 13
Step 13
The result is an incredibly delicate dessert that pairs harmoniously with fresh berries.