Caramel Souffle

recipe from Sherry Yard

Yield: 6 8-ounce servings

six 8-ounce ramekins
candy thermometer
Standing mixer with whisk attachment

2 tbsp unsalted butter, melted
1/4 cup sugar

1 cup creamy caramel sauce (or just use store bought)
3 large egg yolk, room temperature
9 large egg whites, room temperature
pinch of cream of tartar (less than 1/8 tsp)
1/3 cup sugar
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Preheat oven to 425 F. Adjust rack to the center of the oven. Lightly brush the ramekins with melted butter and then lightly but thoroughly coat them with the sugar.

In a medium bowl, whisk together the egg yolks and the caramel sauce. Set aside.

Using a (very clean/dry) standing mixer fitted with a whisk attachment, whip the egg whites on medium speed. When the large bubbles appear, add the cream of tartar. Continue whipping until they reach the soft peak stage, about 1 minute. Then slowly sprinkle in the sugar, taking about 1 minute to get it all in. Stop whipping when the egg whites are at the medium peak stage. This is a meringue.

Fold 1/3 of the egg whites into the caramel mixture to lighten the batter and make it easier to add the remaining whites. Carefully fold in the remaining whites, trying not to deflate them.

Spoon the souffle into the prepared dishes, fililng them to the rim, and flatten them off with an offset spatula. Gently run a paring knife around the inside wall of the souffle dishes. This creates an inner wall of air between teh souffle and the dishes, which helps the souffle rise up straight.

Place the souffles on a baking sheet and bake for 15-20 minutes or until they are tall and dry on the sides.  They should be dry on the outside and creamy in the center. Serve immediately with a light dusting of powdered sugar.