Composition / ingredients
Cooking method
1. Preheat the oven to 200 degrees. Heat-resistant baking molds are greased with butter and sprinkled with sugar. This will not allow the souffle to stick to the forms.
2. In a saucepan, pour most of the sugar (200 grams), pour water (about 60 ml will be quite enough), and also pour corn syrup. Gently mix, send to medium heat. Cook, stirring, until the sugar is completely dissolved. The mass should acquire a dark caramel color.
3. Pour a thin stream of heavy cream into the hot caramel. The mass will begin to hiss and bubble strongly, do not be afraid, this is normal. The main thing is to act slowly and carefully so as not to get burned. Then add sea salt, mix. Remove from the stove.
4. Pour the milk into a saucepan, send it to the fire, bring it to a boil. During this time, the caramel can harden, if it happens - it's okay, the caramel can be melted at the right time. Pour the hot milk into the caramel, mix, let cool.
5. Meanwhile, put the egg yolks in a bowl, pour the remaining sugar, whisk into a fluffy foam. Pour flour and corn starch into it, continue to beat until smooth.
6. At this stage, pour a thin stream of caramel into the dough, while not stopping whipping.
7. In a separate container, beat the egg whites at high speed for 1 minute. Add tartar to stabilize the proteins and a pinch of salt, continue to beat until dense stable peaks form.
8. Using a silicone spatula, we shift part of the air protein mass into the dough, gently mix with movements from top to bottom. Thus, laying out parts, we combine all the proteins with the dough.
9. We lay out the dough according to the previously prepared forms, send it to the preheated oven. As soon as all the molds are in the oven, immediately reduce the temperature to 190 degrees. Bake for 25-30 minutes, depending on the type of oven. During baking, do not open the door so that the souffle does not fall off.
The finished delicacy is served immediately after cooking. If desired, you can add not sweet whipped cream, but the dessert itself is incredibly delicious!
Help yourself!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Egg yolks - 352 kcal/100g
- Sea salt - 0 kcal/100g
- Egg whites - 44 kcal/100g
- Corn starch - 329 kcal/100g
- Syrup - 300 kcal/100g
- Wine Stone - 0 kcal/100g
