Food & Cooking Recipes Dinner Recipes Caramel Soufflé 3.9 (21) These individual desserts make a showstopping finale to a special meal. Servings: 6 Jump to recipe For a truly memorable dessert, bake these individual caramel soufflés. The recipe comes from Martha’s friend, chef Pierre Schaedlin of PS Tailored Events. He first created it for a dinner he catered for Martha, and she liked it so much that she invited him to make the soufflés on her TV show. The recipe is lengthy but was written to be foolproof. Schaedlin says you can make the caramel base a day ahead and refrigerate it. The egg white mixture needs to be made on the day you serve the soufflés—and like all soufflés, they should be served immediately after they come out of the oven. Souffles: Reaching New Heights with Martha Directions Preheat oven and prepare ramekins: Preheat oven to 350 degrees. Using a pastry brush, brush six 4-by-2 1/2-inch (10-ounce) ramekins with butter, brushing the sides with an upward stroke. Coat each with turbinado sugar, shaking out excess; set aside. Cook sugar for caramel: In a large heavy-bottomed saucepan, heat 1 cup granulated sugar over high heat, without stirring, until edges begin to turn golden. Stir sugar, working from the edges toward the center, until sugar is melted and caramel in color, 3 to 5 minutes. Whisk in cream, then milk: Remove sugar from heat and slowly whisk in cream, taking care as mixture may splatter and bubble. Add milk and whisk to combine. Bring to a boil: Return to heat, and bring caramel mixture to a boil. Whisk yolks and 2 tablespoons sugar: Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 2 tablespoons granulated sugar until light and fluffy. Add flour and cornstarch: Add flour and cornstarch and whisk until mixture becomes thick and stiff, like buttercream. Add half caramel mixture: Slowly whisk in half of the caramel mixture until well combined. Add to saucepan and cook until thickened: Transfer to saucepan with remaining caramel mixture and return to heat. Cook, whisking, until mixture is thickened and separates from the pan, about 5 minutes. Transfer to a bowl and cover: Transfer caramel mixture to a large bowl; cover with plastic wrap pressing down on the surface to prevent a skin from forming. Whip egg whites: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed and add remaining 6 tablespoons granulated sugar in three additions, beating well after each addition, until whites form very stiff peaks. Whisk half whites into caramel, then add other half: Whisk half of the whites into caramel mixture; gently fold remaining whites into caramel mixure. Divide mixture between ramekins: Divide mixture evenly between prepared ramekins. If desired, place each filled ramekin, one at a time, in a microwave set at 50 percent power. Cook for 10 seconds, turn, and cook for 10 seconds more. This creates a sugar crust around the soufflé and will help it to rise. Bake and serve: Place ramekins on a large baking sheet and transfer to oven. Bake until souffles have risen and tops are golden and slightly firm to the touch, about 18 minutes if using a microwave (about 20 if not). Serve immediately. Variation To prepare this recipe as seen on Martha Bakes, in step 2, add 2 tablespoons water to 1 cup sugar. Cover, and without stirring, cook until edges begin to turn golden.