caramel soufflés recipe
- 12 years ago
Is it a soufflé? Is it meringue? Doesn't matter what you call them, these are a simple yet elegant end for any dinner party!
butter, for ramekins
sugar, for dusting ramekins
½ cup (125ml) water
1 cup (220g) sugar
½ teaspoon cream of tartar
3 eggwhites
Preheat oven to 355°F. Brush 4 x ¾ cup-capacity ramekins with butter, dust with sugar and place on a baking tray. Place the water, sugar and cream of tartar in a small saucepan over high heat and bring to a boil. Cook for 6–8 minutes or until light golden. Allow to cool slightly. Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar mixture and beat until thick and glossy. Spoon the mixture into the ramekins and bake for 10 minutes or until puffed and golden. Serve immediately. Serves 4.
butter, for ramekins
sugar, for dusting ramekins
½ cup (125ml) water
1 cup (220g) sugar
½ teaspoon cream of tartar
3 eggwhites
Preheat oven to 355°F. Brush 4 x ¾ cup-capacity ramekins with butter, dust with sugar and place on a baking tray. Place the water, sugar and cream of tartar in a small saucepan over high heat and bring to a boil. Cook for 6–8 minutes or until light golden. Allow to cool slightly. Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form. Gradually add the sugar mixture and beat until thick and glossy. Spoon the mixture into the ramekins and bake for 10 minutes or until puffed and golden. Serve immediately. Serves 4.