Caramel soufflé

Caramel soufflé

Mirto Marchesi (Villars Palace, 15/20) gives us his simplest recipe for a successful soufflé.



    1. Step 1

      Beat the egg yolks with 20 gr of sugar, add the dulce de leche and mix to obtain a uniform mass.
    2. Step 2

      With the help of a stand mixer, whisk the egg whites with the sugar until fluffy; add to the first preparation in three stages, and finally add the salt.
    3. Step 3

      Coat soufflé moulds with butter and sugar. Fill the moulds with the soufflé mixture.
    4. Step 4

      Bake for 14 minutes at 180 C°.
    5. Step 5

      Dulce de leche recipe
    6. Step 6

      400 g sweetened condensed milk
    7. Step 7

      Pour the condensed milk into a small bowl. Place the bowl in a large pot. Fill pot with water to cover ¾ of the bowl and place over medium high heat. As soon as the water comes to a boil reduce to a simmer then just keep an occasional eye on the water level and refill as necessary. 2 hours of simmering will give you a light golden colour. Leaving it longer will result in a darker amber colour with a richer flavour. Leave to cool slightly and then transfer to a jar with a lid. Use within 1 month.