Ingredients

Caramel soufflé
butter
0.50 cup
150 g
5.25 oz
4.95 fl oz
boiled condensed milk
0.50 cup
150 g
5.25 oz
4.95 fl oz
egg whites
0.50 cup
95 g
3.32 oz
3.14 fl oz
lemon juice
0.25 tsp
1.23 ml
salt
0.50 g
0.02 oz
0.02 fl oz
agar
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
water
0.50 cup
130 g
4.55 oz
4.29 fl oz
sugar
0.75 cup
200 g
7 oz
6.60 fl oz

Method

Let’s  give the floor to Elena: “Hello, everyone! Enjoy the recipe for the soufflé, which has a caramel flavor and reminds of a well-known Soviet “Bird’s milk” dessert. There are also some life hacks in the text.”

Ingredients

The caramel soufflé:

  • butter - 150g | 5.30 oz
  • boiled condensed milk - 150 g | 5.30 oz
  • egg whites - 95 g | 3.35 oz
  • lemon juice - 1/4 tsp | 1.00 tsp
  • salt - 0.5 g | 0.00 oz
  • agar - 4 g | 0.15 oz
  • water - 130 g | 4.60 oz
  • sugar - 200 g | 7.05 oz

Cooking

NOTICE: you should boil the canned condensed milk for at least 4 hours.

The butter and the boiled condensed milk should be at the same room temperature before whipping!

Whisk the whites with a pinch of salt and the lemon juice until peaks.

DON’T MIX EVERYTHING AT ONCE! First, brew the agar with the water, and make sure that there are no agar grains left, and the water has got the jelly consistency. That’s when you add all the sugar at once, and wait again until it boils. You will see the rising foam. When the foam starts settling, remove it from the heat after 3 to 5 seconds, and immediately pour it into the whipping whites.

!!! Why can't you mix the agar + water + sugar at once and cook?

ANSWER: in order for the agar (hydrocolloid) to brew, the solute must contain at least 30-35% water. If you add the sugar immediately, then the solute is obtained at the limit of the desired concentration. While all this is heated to 90C (194F) (the temperature, when the agar starts "blooming"), some of the water still evaporates, and very often the agar does not “work” due to the lack of water, and the grains remain in the syrup.

  • You can use the ready-made boiled condensed milk.
  • You shouldn’t reduce the sugar amount, it is already minimal: so that the raw egg whites are pasteurized, and the texture of the soufflé does not suffer.
  • Store the soufflé in the fridge for 14 days (or 2 days at the room temperature).