
Caramel and salted butter soufflé
Personnes
6
Difficulty
Medium
Preparation
25 min
Cooking
25 min
Budget
Inexpensive

Idéal avec Ground salt
Ingredients
- 25CL DE LAIT
- 3 JAUNES D’ŒUFS
- 8 BLANCS D’ŒUFS
- 180G DE SUCRE
- 20G DE FARINE
- 20G DE MAÏZENA
- 150G DE SUCRE
- 20CL DE CRÈME LIQUIDE
- 10CL DE LAIT
- 20G DE BEURRE SALÉ
- PINCÉE DE SEL MOULU LE GUÉRANDAIS
Preparation
-
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.