Caramel soufflé

Instructions

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.