Monday, July 26, 2010
I love making souffles. Once you get the hang of it (which I admit took a couple of tries in the beginning) they are very easy to make. Most people are familiar with chocolate souffles, which are amazing when done correctly. However, souffles can be done in just about any flavor. Some of my favorites are the fruity souffles, which are light and wonderful. I decided to try out a simple caramel souffle using some goat's milk cinnamon caramel that I bought in Vermont from Fat Toad Farm, a local organic Vermont farm that makes their own delicious caramel. This souffle tastes just like the amazing cinnamon caramel but presents it in a light and airy souffle.
Sasha's Cinnamon Caramel Souffle (makes 4 individual sized souffles)
3 egg yolks
5 egg whites
1/2 cup of Fat Toad Farm's Cinnamon Caramel
1/4 tsp cream of tartar
a couple teaspoons of sugar
a bit of butter or Pam
Preheat the oven to 425 F. The oven must be fully preheated before you put the souffles in. First, spray 4 individual souffle ramekins with butter or Pam and sprinkle with sugar. Beat together the egg yolks and the caramel to make your souffle base. Using a stand mixer, beat the egg whites on high for about 3 seconds, using the whisk attachment. Add the cream of tartar and continue beating for about three minutes until the egg whites are puffy and foamy, a bit like a meringue. Gently fold the egg whites into the souffle base, using a spatula. Fill the four ramekins to the top with the souffle mixture and bake for about 30 minutes until the souffles rise and are golden brown on top. Do not open the oven while the souffles are cooking or they will collapse, but leave the oven light on so you can watch progress on the souffles.