Wednesday, April 21, 2010

Birthday Souffle

When I recently visited a friend for her birthday, I wanted to make her a special treat. I simply asked her what her favorite flavor is. She mentioned caramel and I recalled a recent Martha Stewart show where they made caramel souffle that looked amazing. So, we went to pick up the ingredients and one kids nap time and part of an evening later, we had gorgeous and perfectly risen caramel souffle's to celebrate her birthday.

The first step was to coat the souffle dishes with butter and turbinado sugar. We used the raw Maui sugar that you can get at any grocery store. It's so pretty and we hadn't even put the souffle in the dishes yet!

For the souffle batter you had to first make the actual caramel. I have not done this before and I was a little scared to cook sugar with nothing else in a hot pan, but it indeed cooked down and I just folded it in after it started to brown until it was all dissolved.
After the sugar was completely dissolved and caramelized, we added heavy cream and whole milk and ended up with this creamy caramel sauce. It smelled SO good!
Then, you mixed the egg yolks and sugar together and added a little flour and cornstarch until it was thicker. This was added to the hot caramel sauce to temper it slowly and then completely incorporated.
The caramel sauce and egg yolk mixture was cooked on the stove top again until it was nice and thick like the consistency of homemade pudding.
We left the cooked caramel "pudding" and the egg whites out to get to room temperature and took a dinner break. When we returned to making our dessert, we whipped the egg whites and added more sugar to make a meringue to create the airiness in the souffle. This is where I knew it would be tricky like the macarons I made last week as I didn't want to over mix the batter. I folded all the meringue into the caramel "pudding" and tried to make sure it was a smooth as possible without over beating. In fact, I probably could have mixed it in a little more.

The souffle dishes were filled almost to the top and we put them in the microwave for a few seconds as recommended to set the top of the batter so it would rise better.
I put the light on in the oven several times and we were SO excited to see they were rising!
We just had the caramel souffles on their own which was fantastic, but we were going to whip the remaining heavy whipping cream to have on the side. Martha's guest made caramel ice cream to have on the side, which would be interesting to try. We enjoyed some sweet Moscato wine that evening though and switched to some cold milk to have with our souffle as they were quite rich.
And, while a hot souffle isn't particularly easy to hold a candle, we put one in for the birthday girl.

No comments:

Post a Comment