BROWN SUGAR SOUFFLES WITH CARAMEL SAUCE

Brown Sugar Souffles with Caramel Sauce image

I found this recipe in one of my old cooking magazines several years ago, and decided to make it as extra credit for my final (practical meal) during the International Cuisine phase in culinary school. They turned out great (rose straight up) and were really tasty. *Picture used is mine...the actual one that I took when they...

Provided by S I

Time 1h

Number Of Ingredients 8

Ingredients

1/2 c unsalted butter, plus additional for buttering dishes
1 c (packed) plus 2 tablespoons dark brown sugar, plus additional for sprinkling
1/2 c whipping cream
3/4 tsp pure vanilla extract
1/4 tsp salt
3 large egg yolks
2 Tbsp all-purpose flour
6 large egg whites

Steps:

1. Preheat the oven to 400°F. Brush eight (3/4 cup) soufflé dishes with softened butter. Lightly dust each with brown sugar making sure to turn each dish so you coat the sides. Place on a baking sheet; set aside. In a medium saucepan, melt the 1/2 cup of butter over medium heat; add the 1 cup of brown sugar, whipping cream, vanilla, and salt; stir until the sugar dissolves completely. Let the caramel cool slightly. Pour a 1/2 cup of the caramel into a small bowl and reserve it for sauce.
2. Add the egg yolks and flour to the remaining caramel; whisk constantly over medium heat until the mixture thickens, about 3-4 minutes. Allow this to cool at room temperature for 15 minutes. Using a clean, grease-free mixing bowl, whisk the egg whites until they are foamy. Gradually add 2 tablespoons of brown sugar and whisk to stiff peaks. Fold 1/3 of the egg whites into the cooled caramel. Then gently fold the rest of the egg whites into the caramel mixture until well incorporated (you don't want any white streaks). Spoon the mixture (dividing evenly) into the soufflé dishes, filling to within 1/4 inch of the rim. Smooth the top of each. Sprinkle each lightly with brown sugar; place them back on the baking sheet. Bake for about 10-12 minutes or until the soufflés are puffed and golden brown. *Serve IMMEDIATELY with the reserved caramel sauce. *What I did was present the souffle (intact) to the Chef, then I drizzled a little caramel over the top, slightly pierced the center and poured a little caramel inside as well.