Ingredients
Caramel Soufflé
- 150 grams (5.30 ounces) butter
- 150 grams (5.30 ounces) boiled condensed milk
- 95 grams (3.35 ounces) egg whites
- 0.25 teaspoon lemon juice
- 0.5 grams (0.02 ounces) salt
- 4 grams (0.15 ounces) agar
- 130 grams (4.60 ounces) water
- 200 grams (7.05 ounces) sugar
Equipment
- Mixing Bowls
A set of mixing bowls in various sizes will help you separate and combine your ingredients effortlessly.
- Electric Mixer
An electric mixer is essential for achieving the perfect peaks when whipping egg whites. Make sure your mixer has a whisk attachment.
- Double Boiler
For boiling the condensed milk and preparing the agar mixture, a double boiler ensures even heating and prevents scorching.
- Spatula
A rubber spatula is ideal for folding ingredients together without deflating your mixture.
- Thermometer
An accurate kitchen thermometer will ensure you reach the correct temperature for the agar mixture.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Servings
Variations
Faq
- Why isn’t my soufflé rising?
Make sure your egg whites are whipped to stiff peaks and gently folded into the mixture. Overmixing can deflate the batter.
- Can I use a hand whisk if I don’t have an electric mixer?
Yes, but it will require extra effort and time to achieve the stiff peaks needed for the egg whites.
- Is there a way to make the caramel taste stronger?
You can intensify the caramel flavor by using a caramel extract in addition to the boiled condensed milk.
- Can I make this soufflé in advance?
Absolutely! Store the soufflé in the fridge for up to 14 days. It's perfect for preparing ahead of a big event.
- Can I reduce the amount of sugar in this recipe?
It's not recommended to reduce the sugar as it ensures the egg whites are pasteurized and helps maintain the souffle’s texture.
- Why is my agar mixture not setting properly?
Ensure you've boiled the agar mixture long enough and reached the necessary temperature. The mixture should turn into a jelly-like consistency.