Brown Sugar Souffles with Caramel Sauce
*Picture used is mine...the actual one that I took when they came out of the oven that day.
~The cooking time listed is the total time (cooking and baking).
1/2 cunsalted butter, plus additional for buttering dishes
1 c(packed) plus 2 tablespoons dark brown sugar, plus additional for sprinkling
1/2 cwhipping cream
3/4 tsppure vanilla extract
3 largeegg yolks
2 Tbspall-purpose flour
6 largeegg whites
How to Make Brown Sugar Souffles with Caramel Sauce
- 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 don’t 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 about 10-12 minutes or until the soufflés are puffed and golden brown. *Serve IMMEDIATELY with the reserved caramel sauce.
*What I did was present the souffle (intact) to the Chef, then I drizzled a little caramel over the top, slightly pierced the center and poured a little caramel inside as well.