Caramel Souffles

By JDARK

Ingredients

• 3/4 cup plus 5 tablespoons sugar
• 2 tablespoons water
• 1 cup whole milk
• 3 large egg yolks
• 1/4 cup all-purpose flour
• 9 large egg whites, room temperature

Details

Servings 8
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

1. Butter eight, 3/4-cup ramekins; dust with sugar.
2. Stir 3/4 cup sugar and 2 tablespoons water in heavy, large saucepan over medium heat until sugar dissolves.
3. Boil sugar until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes.
4. Gradually stir in milk (mixture will bubble).
5. Stir over medium heat until caramel bits dissolve (mixture may look curdled).
6. Whisk yolks and 2 tablespoons sugar in medium bowl.
7. Whisk in flour.
8. Gradually whisk hot caramel mixture into yolk mixture.
9. Return mixture to same pan.
10. Whisk over medium heat until thick, about 2 minutes.
11. Strain into large bowl (mixture will be thick).
12. Press plastic wrap directly onto caramel custard.
13. Let cool to room temperature, about 1 hour.
14. Using electric mixture, beat egg whites in large bowl until frothy.
15.Gradually beat in remaining 3 tablespoons sugar.
16. Beat egg-white mixture until stiff but no dry peaks form.
17. Fold 1/4 of eqq-white mixture into caramel custard.
18. Fold in remaining egg whites in 3 additions.
19. Divide caramel mixture among prepared ramekins.
20. Preheat oven to 400 degrees F.
21. Bake room temperature or frozen souffles uncovered on rimmed baking sheet until light brown and tops rise about 1" about rim of ramekins, about 10 minutes for room temperature and 16 minutes for frozen.
22. Serve immediately.