Caramel and salted butter soufflé
Pour 6 personnes
Difficulté
Moyen
Préparation
25 min
Cuisson
25 min
Budget
Bon marché
Ideal avec Ground salt
Ingrédients
Pour 6 personnes
- 25CL MILK
- 3 EGG YOLKS
- 8 EGG WHITES
- 180G OF SUGAR
- 20G OF FLOUR
- 20G DE MAÏZENA
For the sauce :
- 150G OF SUGAR
- 20CL LIQUID CREAM
- 10CL MILK
- 20G SALTED BUTTER
- PINCH OF LE GUÉRANDAIS GROUND SALT
Préparation
-
The soufflé:
Cook 150g sugar with 2cl water in a saucepan. When the caramel is brown, remove from the heat and pour in the previously warmed milk. -
In a bowl, whisk together the egg yolks and 20g sugar, then add the flour and cornflour. Pour the caramel milk over this mixture.
-
Return to the heat and cook for 3 minutes, stirring vigorously. Then remove from heat and smooth with a whisk.
-
Beat the egg whites until stiff with the remaining 10g sugar. Fold into the previous mixture and pour into lightly buttered and sugared ramekins.
-
Slide into a hot oven for 15 minutes at 180°C (Th.6)
-
At the end of cooking, spoon the sauce into the center of each soufflé and serve immediately.
-
The sauce:
Cook the sugar with 2cl water. When the sugar turns to caramel, remove from heat and pour in the milk, then the cream. Boil for a further 3 minutes. Blend in the butter and a pinch of ground salt. Set aside at room temperature.