Caramel soufflés
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Nigay’s team
Nigay's team
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Easy
Preparation: 30 min
Cooking: 10 min
4 servings
Ingredients
20 g heavy cream
2 egg yolks
70 g sugar
12 g cornstarch
150 g egg whites
100 g aromatic caramel
Directions
Preheat oven to 200°C.
In a pan, mix the ingredients without heating: the aromatic caramel, heavy cream, cornstarch, 20 g of sugar and the egg yolks.
Heat the mixture and bring it to boil without stopping beating.
Keep boiling for 1 min.
Take the pan off the heat and beat the mixture.
Beat the egg whites with sugar firmly.
Butter 4 ramekins and sprinkle sugar on the inside.
Blend the egg whites with the caramel cream, progressively and gently.
Pour into the ramekins and bake for 10 min.
Enjoy quickly after out of the oven.
