Caramel Souffle recipe
PUBLISHED: 00:00 11 December 2014 | UPDATED: 14:26 11 December 2014
Makes 2x size 2 ramekins
• 20g pastry cream (see below)
• 10g very dark caramel
How to make Christmas souffles
Bring milk with vanilla pod to the boil
Cream together egg yolks and sugar and whisk in the flour and cornflour
Pour milk on to egg, sugar and flour mix
Pour back into remaining milk
Spoon into container to store
Line ramekins with soft, not melted butter
Make caramel with a squeeze of fresh lemon juice
Add caramel to pastry cream
Whisk egg whites
Fold egg whites into mixture
Spoon mix into ramekins
Run a thumbnail around the inside of the rim of the ramekin
Stephen Bulmer, chef director at Swinton Park Cookery School, sprinkles icing sugar over cooked caramel soufflé
Christmas pudding soufflé tart
Grand Mariner and orange crepe soufflé
Apple, orange and lemon soufflés
• A dash of Armagnac
• 2 egg whites
Take 10g of caramel with a dash of Armagnac and add to the pastry cream and follow the recipe as before.
Stephen makes his own caramel with 100g of caster sugar, 25g of butter and the juice of half a lemon. Caramelise the sugar, stir in the butter and the lemon juice and then add to the pastry cream.
And you don’t have to use a ramekin as your soufflé dish. Use hollowed out fruits such as apples, lemons and oranges, and even crepes.
Place the ramekins on a baking tray and bake at 190 degrees centigrade for eight minutes.
Soufflé Pastry Cream
Makes 12 in size 2 ramekins
• 500ml Milk, full fat
• 1 Vanilla pod,split lengthways,seeds scraped out
• 6 Egg yolks, medium
• 100g Caster sugar
• 25g Plain flour
• 25g Cornflour
• 1 tsp Caster sugar for dusting ramekins
Sprinkle 2 tablespoons of sugar over the base of a large, heavy bottomed saucepan (TOP TIP: this will melt and coat the bottom of the pan to help prevent the milk burning).
Bring the milk to the boil with the split vanilla pod and seeds. Infuse at just below simmering point for about 5 minutes. Take off the heat and remove the vanilla pod.
Cream together the egg yolks and sugar and then whisk in the flour and cornflour. Ensure all ingredients are mixed well to ensure a smooth texture.
Pour approximately one third of the hot milk onto the egg, sugar and flour mixture and whisk until well blended. Pour back into the remaining milk, return to the heat and bring up to 86 degrees centigrade for 30 seconds (small bubbles will begin to come through), whisking continuously. Do not boil.
To store transfer to a bowl or container, cover with cling film directly touch the surface (to prevent skin forming) and cool down on ice as soon as possible (this prevents the growth of harmful bacteria). Seal with cling film and refrigerate. This basic pastry cream mix will freeze for up to two months.
Line soufflé ramekins Make sure you use oven-proof dishes. Fancy ones could shatter in the heat of the oven. Take each dish and brush the inside completely with softened butter (not melted). Chill the dishes for five minutes then lightly coat with butter once again. Tip a little caster sugar into each dish; roll the dish around tilting as you go, so it is evenly lined with sugar.