Soufflé Of Caramel

Oxmoor House
6 servings


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4 cups sugar, divided
1/4 cup butter or margarine, softened
12 egg whites
1/4 cup water


Sprinkle 1 1/2 cups sugar evenly in a 10-inch cast-iron skillet; place over medium heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove sugar from heat. Immediately coat sides and bottom of a heavily greased 3-quart baking dish with caramelized sugar. After cooling, rub with butter. Set aside.

Beat egg whites (at room temperature) until foamy. Gradually add 2 cups sugar, 1 tablespoon at a time, beating until stiff peaks form. Set aside.

Caramelize remaining 1/2 cup sugar; gradually add water, stirring well. Cook over medium heat, stirring often, until mixture reaches softball stage (240°). Slowly pour hot caramelized syrup over egg whites, beating 10 minutes at high speed of electric mixer. Pour egg white mixture into prepared dish. Place soufflé dish within a larger dish; fill outside dish with water about half way up sides of soufflé dish. Bake soufflé in this hot water bath at 300° for 1 hour. Invert onto a serving platter, and serve immediately.

Created date

February 2010