This Recipe was on The Martha Stewart Show today. Doesn't it sound amazing?! There is also a recipe for caramel ice cream to serve with it, however I think just the souffle will be just fine! Like Martha says It's A Good Thing, and I agree.- Just click on the title of my post ( Something I Want To Make) above - it will take you to Martha Stewart's Show website and to the recipe to print out. If you like!
Ingredients-
Makes 6
Unsalted butter, for ramekins
Turbinado sugar, for ramekins
1 1/2 cups granulated sugar
1 cup heavy cream, heated
2 cups milk, heated
5 large egg yolks, room temperature
2 tablespoons all- purpose flour
2 tablespoons cornstarch
10 large egg whites, room temperature
6 tablespoons granulated sugar
Directions-
Preheat oven to 350'degrees. Using a pastry brush, brush six 4 by-2 1/2 inch (10 ounce) ramekins with butter, brushing the sides with an upward stroke. Coat each with turbinado sugar, shaking out excess; set aside.
In a large heavy bottom sauce pan, heat 1 cup granulated sugar over high heat, without stirring, until edges begin to turn golden. Stir sugar, working from the edges toward the center, until sugar is melted and caramel in color, 3-5 minutes.
Remove sugar from heat and slowly whisk in cream, taking care as mixture may splatter and bubble. Add milk and whisk to combine. Return to heat and bring caramel mixture to a boil.
Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 2 tablespoons granulated sugar until light and fluffy. Add flour and cornstarch and whisk until mixture becomes thick and stiff, like buttercream. Slowly whisk in half of the caramel mixture until well combined. Transfer to saucepan with remaining caramel mixture and return to heat. Cook, whisking, until mixture is thickened and separates from pan, about 5 minutes. Transfer caramel mixture to a large bowl and let cool to room temperature.
In a bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed and add remaining 6 tablespoons granulated sugar in three additions, beating well after each addition, until whites form very stiff peaks. Whisk half of the whites into caramel mixture; gently fold remaining whites into caramel mixture.
Divide mixture evenly between prepared ramekins. If desired, place each filled ramekin, one at a time, in microwave set at 50 percent power. Cook 10 seconds, turn and cook for 10 seconds more. This creates a sugar crust around the souffle and will help it to rise.
Place ramekins on a large baking sheet and transfer to oven. Bake until souffles have risen and tops are golden and slightly firm to the touch, about 18 minutes if using a microwave(about 20 if not) Serve immediately.
I've always wanted to try making a souffle. It doesn't sound to hard. Will see how it goes! Yummy!!
