Great Soufflé Deseret your Guests would be asking for seconds
Recipe by: Emily Miller
Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband
INGREDIENTS - 4 servings
2 Tablespoons Unsalted Butter
Cup Sugar plus some more for the ramekins
4 Egg Yolks
1 Cup Half & Half
4 Oz Dulce de Leche
6 Egg Whites at room temperature
Superfine Sugar for dusting, optional
Preheat the oven to 350°. Butter four 10 ounce ramekins, and coat the inside of each with sugar. Shake out the excess. In the bowl of an electric mixer, using the whisk attachment on medium speed, combine the ½ cup sugar with the egg yolks and the flour, and whip until it is a creamy consistency and light yellow color, about 4 minutes.
Next, in a medium saucepan, heat the milk until it just begins to simmer. Pour about one tablespoon of the simmering milk into the egg yolk mixture and stir with a hand whisk. Very slowly add the remaining milk, whisking constantly to prevent clumping.
Return the mixture to the saucepan over low heat and continue cooking, stirring constantly with a wooden spoon, until the mixture is thickened and coats the back of the spoon. Remove from the heat and let cool slightly until almost at room temperature. Add the dulce de leche, mixing to thoroughly combine.
Meanwhile, clean the bowl and whisk from the electric mixer and dry thoroughly. Add the egg whites to the mixer along with a scant pinch of salt. Mix on medium-high speed and until peaks form, about 3 minutes.
Gently fold the egg whites into the dulce de leche mixture. Pour the mixture into the prepared ramekins, set the ramekins on a rimmed baking sheet, and place in the oven. Cook until the tops are golden, about 23 minutes. Dust the tops with confectioners’ sugar if using and serve immediately.
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