Best Caramel Souffle Recipes

CHOCOLATE SOUFFLé CAKE WITH ORANGE CARAMEL SAUCE

Steps:

• Make cake:
• Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide moisture during baking), then preheat oven to 325°F. Butter a 10-inch springform pan and line bottom with a round of parchment or wax paper. Butter paper.
• Melt butter and chocolate together in a heavy saucepan over low heat, stirring, then remove from heat. Beat together yolks, 1/3 cup sugar, and 1/2 teaspoon salt in a large bowl with an electric mixer until thick and pale, and ribbons form when beater is lifted, about 6 minutes. Beat whites at medium speed with cleaned beaters in another large bowl until they just hold soft peaks. Gradually add 1/3 cup sugar, beating until whites just hold stiff peaks. Stir warm chocolate mixture into yolk mixture until combined well. Stir one fourth of egg whites into chocolate mixture to lighten, then fold in remaining egg whites gently but thoroughly.
• Pour batter into springform pan and bake in middle of oven (do not place springform pan in pan of hot water) until a tester inserted in center comes out with crumbs adhering, about 1 hour (a crust will form and crack on top of cake as it bakes). Transfer to a rack and cool 10 minutes (cake will "deflate" as it cools). Run a thin knife carefully around edge of cake, then remove side of pan. Cool cake on bottom of pan 30 minutes, then invert onto another rack or plate. Remove bottom of pan, then carefully peel off parchment. Invert cake onto a serving plate.
• Make sauce while cake bakes:
• Remove zest from 2 oranges and trim any white pith from zest. Cut zest into enough very thin strips to measure 1/4 cup. Squeeze juice from 3 oranges and strain through a fine sieve. Measure out 1 cup juice.
• Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce.
• Serve cake with orange sauce.

SOUFFLé OF PUFF PASTRY WITH ORANGE-SCENTED PASTRY CREAM, CANDIED PECANS, AND CARAMEL BUTTER SAUCE

Steps:

• Orange-Scented Pastry Cream
• 1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to soft peaks.
• 2. Whisk the Pastry Cream until smooth. Gently fold in the orange zest and whipped cream. Transfer the cream to a pastry bag fitted with a medium, plain tip and refrigerate until ready to serve.
• Caramel Butter Sauce
• 1. In a small bowl, combine the cornstarch with 2 tablespoons (30 g/1 oz) of the water.
• 2. In a small saucepan, combine the brown sugar, vanilla bean pod and seeds, and remaining 2 cups (470 g/16.5 oz) water and bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, for another minute. Remove the pan from the heat and whisk in the butter, salt, and rum. Keep the sauce warm until serving, or refrigerate it, covered, and rewarm before serving.
• Candied Pecans
• 1. Preheat the oven to 350°F (177°C). Place the pecans in a medium bowl and set aside.
• 2. In a small saucepan, combine the water and sugar and bring to a boil over medium-high heat, stirring, just until the sugar has dissolved. Pour the syrup over the pecans and toss until combined. Spread the coated pecans on a half-sheet pan and bake for about 8 minutes, tossing once during baking, until browned and fragrant.
• Puff Pastry Rounds
• 1. Preheat the oven to 400°F (204°C). Line a half-sheet pan with a silicone baking mat.
• 2. On a lightly floured work surface, roll the puff pastry out to a thickness of 1/2 inch. Using a 3-inch round pastry cutter, cut out 10 rounds from the dough. Arrange the rounds on the prepared sheet pan and top with another silicone baking mat and half-sheet pan; this will allow the rounds to rise evenly. Bake for 45 to 55 minutes, or until the rounds are browned and nicely puffed. Remove the top sheet pan and baking mat. Preheat the broiler and dust the rounds liberally with confectioners' sugar. Place the rounds under the broiler until they are caramelized. Assemble the desserts immediately.
• Assembly
• While the Puff Pastry Rounds are still hot from the oven, split them in half. Scoop out any undercooked dough from the center of each half and pipe a generous amount of cold Orange-Scented Pastry Cream on the bottom half of the puff. Replace the top of the puff. Place the dessert on a plate and spoon some Caramel Butter Sauce on top of the warm pastry. Garnish with some Candied Pecans.

CARAMEL SOUFFLE

Steps:

• Preheat the oven to 425 degrees F.
• Adjust the rack to the lower third of the oven. Brush the inside of 8 (8-ounce) ramekins or 1 large souffle dish with melted butter and then lightly but completely dust the inside with sugar.
• Whisk together the caramel sauce and egg yolks in a medium bowl. This mixture is the souffle base.
• Using a standing mixer fitted with a whisk attachment or a hand mixer, whip the egg whites for about 30 seconds or until soft foam appears. Add the cream of tartar and continue to whip the whites for 2 minutes. Add the sugar and beat until the egg whites reach the medium-stiff peak stage.
• Using a rubber spatula, fold 1/3 of the egg whites into the caramel mixture to lighten the base. Fold in the remaining whites carefully so that the mixture is not deflated. The most efficient way to fold is to rotate the bowl and spatula simultaneously in opposite directions, one clockwise and the other counterclockwise.
• Spoon the souffle into the dish or dishes, filling them to the rim. Flatten the top with a metal spatula. Gently run a paring knife around the inner wall of the ramekin. This created a small wall of air between the souffle and the ramekin, which helps the souffle rise up straight. Place the souffles on a baking sheet. Bake for 15 to 20 minutes for individual souffles or 30 to 40 minutes for a large souffle. When finished, the souffles should be tall, golden brown, dry on the edges and a little creamy in the center. Serve immediately.
• Caramel sauce is perhaps the most versatile incarnation of caramel. Besides being both a hot and cold sauce, it makes a great filling for tarts and other pastries. It is also a major ingredient in some of my other recipes, such as truffles that I make with Caramel Ganache and Caramel Souffle. I always keep a variety of caramel blends refrigerated in my bakeshop. They last for weeks and are ready at a moment's notice to fulfill the inevitable special request.
• When I make creamy and clear caramels that have liquid added to them, I take the caramel to a high temperature, because I want a more, intense flavor that won't be diluted when the caramel is stretched. For example, you'll be heating the sugar to 375 degrees F in this recipe and you'll want to watch it carefully so it doesn't burn.
• Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside, and nothing is as painful as a steam burn.
• Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, and don't have time to make it, sour cream is a good substitute. I also balance the flavor of this sauce with a second addition of sugar and a little lemon juice at the very end. This adds another subtle dimension of flavor.
• Heat a saucepan of water and place a whisk in it.
• Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
• Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
• As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
• Add the cream to the caramel. It will bubble up vigorously, so be careful.
• Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.

CHOCOLATE CARAMEL PECAN SOUFFLE CAKE

Steps:

• To make the cake:
• Preheat oven to 350°. Brush a 10-inch springform pan with melted butter and coat the bottom and sides with superfine sugar. Tap out excess.
• Place chocolate and butter in a microwave-safe bowl. Heat in microwave for 90 seconds at half-power. If chocolate does not melt when stirred, heat in 30-second intervals until chocolate melts when stirred. Stir mixture until smooth. Transfer to a large mixing bowl. Set aside.
• Using an electric mixer on medium speed, beat egg yolks and salt until smooth. Gradually add 1/2 cup superfine sugar and beat until thick and pale yellow (4-6 minutes). Whisk in bourbon and vanilla. Gradually whisk egg mixture into melted chocolate and butter.
• Place egg whites and cream of tartar in a stainless steel bowl. Using an electric mixer on low speed, whisk until foamy. Increase mixer speed to high and beat until soft peaks form. Add remaining 1/2 cup superfine sugar, 1 tablespoon at a time, until stiff peaks form.
• Stir about 1/3 of egg whites into chocolate mixture. Carefully fold the remaining egg whites into chocolate mixture. Fold just until blended.
• Transfer batter to prepared pan. Bake 25-30 minutes, or until cake rises and is puffy and firm. The cake should be moist but not liquid in the center. A pick inserted into the center should come out with moist crumbs.
• Allow it to cool on a wire rack for 15 minutes. The top will fall some as it cools. Remove the sides of the pan.
• To make the topping:
• Combine sugar, water, and cream of tartar in a large, heavy saucepan. Cook over medium heat, stirring frequently, until sugar has dissolved and starts to change color. Increase heat to high. Boil mixture 4-5 minutes, or until it turns a deep amber color. Be careful not to burn the mixture.
• Remove pan from heat and stir in pecans, cream, and salt. Place pan over low heat. Cook, stirring constantly, 3-4 minutes, or until caramel thickens. Remove from heat. Stir in bourbon. Set aside and keep warm if not using immediately.
• Spoon warm topping over cake. Allow cake and topping to cool completely before serving. Use a very sharp knife to cut cake.

CARAMEL SOUFFLE

Steps:

• Creamy Caramel Sauce: Notes:Adding any liquid to hot caramel will cause it to bubble up like an eruption of molten lava. Using a pot that is at least twice the volume of the ingredients will prevent boil-over. Heating the liquid first reduces the volatility of this reaction but does not eliminate it, so be prepared. Oven mitts and a long-handled whisk are helpful, and don't stick your head or arms directly over the pot. It is important to remember that the steam rising out of a pot of hot caramel is as hot as the caramel inside.
• Creme fraiche adds the perfect balance to this sauce, taming the sweetness with a touch of acidity. If you can't find it, sour cream is a good substitute.
• Heat a saucepan of water and place a whisk in it.
• Wash and dry your hands thoroughly. Combine the water, 1 cup of sugar, and the corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remain. Brush down the insides of the pan with a little water, using your hand to feel for any stray granules of sugar.
• Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
• As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking. Continue to cook the sugar until it reaches 350 degrees F. It will be dark brown. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
• Add the cream to the caramel. It will bubble up vigorously, so be careful.
• Vigorously whisk in the remaining 1 tablespoon sugar, creme fraiche, lemon juice, and salt. This sauce is now ready to be served warm or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When cold, it has the consistency of peanut butter.
• Souffle.Preheat the oven to 425 degree F.
• Adjust the rack to the lower third of the oven. Brush the inside of 8 (8-ounce) ramekins or 1 large souffle dish with melted butter and then lightly but completely dust the inside with sugar.
• Whisk together the caramel sauce and egg yolks in a medium bowl. This mixture is the souffle base.
• Using a standing mixer fitted with a whisk attachment or a hand mixer, whip the egg whites for about 30 seconds or until soft foam appears. Add the cream of tartar and continue to whip the whites for 2 minutes. Add the sugar and beat until the egg whites reach the medium-stiff peak stage.
• Using a rubber spatula, fold 1/3 of the egg whites into the caramel mixture to lighten the base. Fold in the remaining whites carefully so that the mixture is not deflated. The most efficient way to fold is to rotate the bowl and spatula simultaneously in opposite directions, one clockwise and the other counterclockwise.
• Spoon the souffle into the dish or dishes, filling them to the rim. Flatten the top with a metal spatula. Gently run a paring knife around the inner wall of the ramekin. This created a small wall of air between the souffle and the ramekin, which helps the souffle rise up straight. Place the souffles on a baking sheet. Bake for 15 to 20 minutes for individual souffles or 30 to 40 minutes for a large souffle.
• When finished, the souffles should be tall, golden brown, dry on the edges and a little creamy in the center. Serve immediately.

SCHARFFEN BERGER®CHOCOLATE SOUFFLÉ CAKE WITH SALTED CARAMEL

Steps:

• Preheat the oven to 275º F. Prepare the cake pans: Butter bottom of 8 5-ounce ramekins. Dust the sides of the ramekins with granulated sugar and tap out the excess sugar. Batter: Melt chocolate and butter in a bowl or double boiler set over lightly simmering water. Once melted, stir to mix and remove from heat and let cool slightly. Separate eggs placing yolks in large bowl and whites in medium bowl. Using a hand mixer, whisk sugar and vanilla into egg yolks until they are thick and pale. Gently (on a lower speed) whisk cooled chocolate mixture into egg yolks. Whip egg whites to soft peaks and fold them into egg yolk/chocolate mixture. Bake Cakes: Pour batter into the prepared ramekins and bake until raised and just set, about 20-25 minutes. Remove and place on cooling rack. Make Caramel Sauce: Combine sugar, water and cream of tartar in a small saucepan. DO NOT STIR. Bring to a boil and cook until the caramel browns. When the caramel is medium brown, remove from heat and carefully add cream and simmer. Serve: Pour about 2 Tablespoons of caramel on the plate and swirl plate to coat. Invert cakes from ramekins onto plates and sprinkle with a touch more fleur de sel if desired. Garnish with mint. Recipe created by Parties That Cook® www.PartiesThatCook.com Makes 8 ramekins

CARAMEL SOUFFLE

Steps:

• 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-bottomed saucepan, 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 to 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 the pan, about 5 minutes. Transfer caramel mixture to a large bowl; cover with plastic wrap pressing down on the surface to prevent a skin from forming.
• In the 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 mixure.
• Divide mixture evenly between prepared ramekins. If desired, place each filled ramekin, one at a time, in a microwave set at 50 percent power. Cook for 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.