Looking for that ultimate dessert to serve at a dinner party then why not give this salted caramel soufflé a go , it is delicious looking and has that crowd pleasing aspect about it , and I am sure you will be the talk of the dinner party if you pull this one off
Soufflés have that element of surprise about them and that touch of grandeur because of their presence and they way that they look
Why not try this dessert out before the dinner party just so you know you can get it just right
This great recipe is brought to you by seriouseats.com website , thanks for sharing it with us
Here below is a list of the ingredients you will need to make this soufflé from the website
Crafted for the late, great Julia Child, this salty-sweet soufflé from Baked Occasions celebrates the life of a woman who found her calling at fifty, and who taught her audience the secrets of French cooking in the comfort of their own kitchens. Make this to celebrate a great woman in your life, or anyone who has achieved lofty heights and sweet success (much like a caramel soufflé).
INGREDIENTS
- 1 1/2 cups (300 g) granulated sugar, plus more for the soufflé dish
- 1 tablespoon light corn syrup
- 1/2 cup (120 ml) heavy cream, at room temperature
- 2 teaspoons fleur de sel
- 1 cup (240 ml) whole milk
- 5 large egg yolks, at room temperature
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 6 large egg whites, at room temperature
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- Unsweetened whipped cream (optional)
Tips: For reasons that might be derived entirely from Warner Brothers cartoons, a soufflé is seen as something ultra-delicate and nearly impossible to make. The slightest breath or jiggle will cause it to fall, ruining your dinner party and social standing. A soufflé becomes much easier to tackle when you view it for what it is: a gently baked cake that gets its eponymous lift from beaten egg whites. There is no magic spell or incantation that will prevent a soufflé from falling. Your best best is to follow the instructions of the recipe to the letter, and abide by these words especially: use truly room-temperature eggs for the room-temperature egg whites. They’ll whip up more easily and provide more volume. Second, when it comes time to fold your beaten whites into the caramel base, really fold them, lifting up from the bottom and back down again. Simply stirring will not achieve the lighter-than-air results you’re looking for.
Original recipe source: seriouseats.com
