Soufflé au caramel Et au beurre salé
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Caramel and salted butter soufflé

Personnes

6

Difficulty

Medium

Preparation

25 min

Cooking

25 min

Budget

Inexpensive

Sel moulu Tradition

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

  1. 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.

  2. In a bowl, whisk together the egg yolks and 20g sugar, then add the flour and cornflour. Pour the caramel milk over this mixture.

  3. Return to the heat and cook for 3 minutes, stirring vigorously. Then remove from heat and smooth with a whisk.

  4. Beat the egg whites until stiff with the remaining 10g sugar. Fold into the previous mixture and pour into lightly buttered and sugared ramekins.

  5. Slide into a hot oven for 15 minutes at 180°C (Th.6)

  6. At the end of cooking, spoon the sauce into the center of each soufflé and serve immediately.

  7. 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.

Appli

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