CARAMEL SOUFFLE

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

1. Hello, everyone! Enjoy the recipe for this delightful caramel-flavored soufflé, which will remind you of the well-known Soviet “Bird’s Milk” dessert.

Step 2

2. Make sure to boil the canned condensed milk for at least 4 hours beforehand. Allow the butter and boiled condensed milk to reach room temperature before you start whipping them together. Tip: This ensures they blend smoothly and evenly.

Step 3

3. Whisk the egg whites with a pinch of salt and lemon juice until stiff peaks form. Tip: Make sure your mixing bowl and whisk are clean and free from any grease for the best results.

Step 4

4. In a separate pot, combine the agar with water and heat until it reaches a jelly-like consistency, ensuring no agar grains are left. Then, add all the sugar at once and bring it to a boil. A foam will begin to rise; once it starts to settle, remove from heat after 3 to 5 seconds and immediately pour into the whipping egg whites. Tip: This step is crucial for achieving the perfect texture, so follow it carefully.

Step 5

5. The reason for this method is because agar, being a hydrocolloid, needs at least 30-35% water to brew correctly. Adding the sugar immediately would reduce the water content too much, leading to improper consistency and the presence of undissolved grains.

Step 6

6. You can use pre-made boiled condensed milk for convenience.

Step 7

7. Do not reduce the amount of sugar in this recipe as it’s necessary for pasteurizing the raw egg whites and maintaining the proper texture of the soufflé.

Step 8

8. Store the soufflé in the refrigerator for up to 14 days, or for 2 days at room temperature. Tip: Serve chilled for the best taste and texture.

Servings

When it comes to serving caramel soufflé, your imagination is the limit. This delicate dessert pairs wonderfully with a light dusting of powdered sugar on top, adding a simple yet elegant touch. For a more decadent presentation, drizzle a bit of caramel sauce over the top and add a dollop of whipped cream on the side. Fresh fruits like raspberries or strawberries not only brighten up the plate but also provide a refreshing contrast to the rich caramel flavors. For the creative hosts, consider individual ramekins for a sophisticated, restaurant-quality look. You can also layer the soufflé in a trifle bowl with alternating layers of crushed biscuits and chocolate shavings for a striking dessert table centerpiece. And if you’re feeling particularly indulgent, complement your soufflé with a scoop of vanilla bean ice cream—because let’s be honest, who can say no to that?

Variations

For a gluten-free option, this recipe is already a win as it doesn’t require any flour. If you wish to make it vegan, there are excellent substitutions available. Replace the egg whites with aquafaba (the liquid from a can of chickpeas), which whips up just like egg whites. Use a vegan butter substitute and opt for coconut milk or another plant-based condensed milk as replacements. Ensure that your agar is pure and derived from plant sources, which it typically is.

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.