For a while (okay.. as of this morning) I thought soufflés were really difficult! Each time has been a failure for me.. blame it on the recipe or “user error” but they just never turn out right. Today was a semi-success though! I found a really easy recipe to follow and threw my own spin on it by adding my caramel rum sauce and a bit of sea salt for that irresistible sweet and salty combo! There’s still room for improvement on my soufflé skills, but we all start somewhere! The recipe makes two soufflés so I photographed attempt #1 and #2 to help you when making your own!
Recipe adapted from Cooking Light
1-2 Tbs butter, for ramekin
4 Tbs sugar, plus more for dusting ramekin
1 Tbs all-purpose flour
1 ½ Tbs unsweetened cocoa powder
2 Tbs milk
¼ tsp vanilla extract
1 large egg white
For caramel rum sauce:
½ cup sugar
1 ½ Tbs water
¼ cup heavy cream
A capful of Sailor Jerry Rum
Preheat oven to 350 degrees F (176 degrees C) and butter 2 ramekins. Dust bottom and sides with sugar and shake out excess.
(1.) Combine 2 Tbs of the sugar, flour, cocoa powder, and milk in a small sauce pan and heat over medium heat. Cook for 2 minutes, stirring constantly until smooth. (2.) Using a rubber spatula, scrape mixture into a medium sized bowl. Let cool for 3-5 minutes and then stir in vanilla extract. (3.) Place egg white in a medium sized bowl and beat with an electric mixer until soft peaks form (2-3 minutes). (4.) Beat in remaining 2 Tbs of sugar 1 tsp at a time (6 tsps) until stiff glossy peaks form.
(5.) Gently stir in 1/4th of the egg white mixture into the chocolate mixture. (6.) Gently fold in remaining egg white mixture using a rubber spatula. (7.) Spoon mixture into prepared ramekins. Smooth the top and tap against the kitchen counter a few times to level out the mixture. Place ramekins on a cookie sheet and into the oven. (8.) Bake for 15 minutes or until puffy and set.
While waiting on the soufflés you can make your caramel sauce.
Combine sugar and water in a small sauce pan and bring to a boil. Do not stir!
Boil the syrup for 6-8 minutes or until a deep amber caramel forms.
Remove from heat and stir in cream. Add Sailor Jerry Rum and stir until combined. Pour the caramel sauce into a large mug or heatproof cup and let cool slightly.
When soufflés are done baking, remove from oven and drizzle caramel sauce over the top. Sprinkle a small pinch of sea salt over the top and serve!
Attempt #1: I didn’t fold the egg white mixture in evenly..
Attempt #2: The egg white mixture was folded in better, but I didn’t have as much batter as I did the first time so it came out a bit smaller.
Each were delicious and I know that I’ll perfect it next time! 😉