Baked Sunday Mornings: Salted Carmel Soufflé

This week's Baked Sunday Mornings recipe, a Salted Carmel Soufflé, is offered in honor of Julia Child's birthday. This soufflé is pretty straightforward: it's basically just salted caramel and eggs, with a little bit of flour and cornstarch thrown in.

The gentlemen bakers really like salted caramel and they have made me a huge fan as well. Salted caramel features prominently in other Baked recipes including the Buttery Pound Cake with Salty Caramel Glaze, the Sweet and Salty Brownie, and the Sweet and Salty Cake. Plus, salty caramel sauce is delicious with practically anything, especially the Antique Caramel Cake.

To make the salted caramel for this recipe, you heat sugar with a little water and corn syrup until it turns amber and hits 345 degrees; and then add cream, fleur de sel, and milk. While you keep the caramel warm, you whisk together egg yolks, sugar, flour, and cornstarch; and temper the mixture before adding in all of the caramel. In a separate bowl, you beat egg whites with salt, cream of tartar, and sugar until they hold stiff peaks, Then you gradually fold the egg whites into the caramel mixture, pour the batter into a buttered and sugared soufflé dish, and bake.
My soufflé rose nicely while it baked, about an inch above the rim of the dish. But it started deflating so fast after I took it out of the oven that I wasn't able to get a photo before it had sunk back below the rim. It was a little singed on top and slightly jiggly. It kept deflating at a steady rate and as you can see in the photo below, by the time I took a few photos and was able to scoop out some soufflé to taste it, it had sunk even lower.
I don't think I did a great job mixing the egg whites with the caramel mixture because it looked like a lot of caramel ended up sinking to the bottom of the soufflé. I was trying to be very delicate with the mixing, using a big balloon whisk instead of a spatula, and I might not have been aggressive enough. In the photo above you can see a sort of ombre effect where the bottom of the soufflé is a few shades darker than the top portion; the color is from the caramel. Notwithstanding the uneven mixing, the soufflé was very tasty. I like salted caramel on anything and my favorite part was the edge of the soufflé, which had a crunchy sugar crust on it.

I'm pretty sure that you can't go wrong with salted caramel.

Recipe: "Salted Caramel Soufflé" from Baked Occasions by Matt Lewis and Renato Poliafito, recipe available here at Baked Sunday Mornings.

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