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Brown Sugar Caramel Soufflés

Brown Sugar Caramel Soufflés

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup (packed) plus 2 tablespoons dark brown sugar, plus additional for sprinkling
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon (scant) salt
  • 2 tablespoons all purpose flour

Recipe Preparation

  • Preheat oven to 400°F. Butter eight 3/4-cup soufflé dishes; sprinkle with brown sugar. Place on rimmed baking sheet. Melt butter in heavy medium saucepan over medium heat; add 1 cup brown sugar, cream, vanilla, and salt; stir until sugar dissolves. Cool slightly. Pour 1/2 cup caramel into small bowl; reserve for sauce.

  • Add egg yolks and flour to remaining caramel in saucepan; whisk constantly over medium heat until mixture thickens, about 3 minutes. Cool 15 minutes.

  • Using electric mixer, beat egg whites in large bowl until foamy, then gradually beat in 2 tablespoons brown sugar until whites are stiff but not dry. Fold 1/3 of whites into caramel mixture in saucepan. Fold caramel mixture into whites until incorporated. Divide mixture among prepared dishes. Sprinkle lightly with brown sugar. Bake until soufflés are puffed and golden brown, about 11 minutes. Serve immediately with reserved caramel sauce.

Recipe by Bon Appétit Test KitchenReviews Section

Well-Prepared: Recipes from Brooklyn's Baked

I acquire cookbooks the way many women buy shoes&mdashit was a stressful day, it was on sale, it was just too beautiful to leave in the store. There's a thrill in the hunt: for new flavors, new techniques, and new culinary adventures. And yet it is rare that I am as completely captivated by a new cookbook as when Baked Elements crossed my desk. I gave it a quick read at work, then devoured the rest on my train ride home. By the end of the night, a whiskey peach upside down cake was cooling on my counter and I'd flagged a couple recipes for the upcoming weekend brunch I was hosting.

The thing is, it's not just the recipes that are good. Baked Elements is a cookbook that you actually read. The writers&mdashMatt Lewis and Renato Poliafito, the owners of the Brooklyn bakery Baked&mdashare gracious and personable in the preambles to each recipe. Their love for baked goods oozes off the page, and their enthusiasm for each ingredient is infectious.

The book, as its name suggests, is organized around Matt and Renato's ten favorite ingredients: peanut butter, lemon and lime, caramel, booze, pumpkin, malted milk powder, cinnamon, cheese, chocolate, and banana. Recipes range from simple and understated to delightfully complex, with treats for everything from breakfast to dessert (if you're okay with cake for dinner). What's not to love? Here are four of my favorite recipes, complete with Matt and Renato's lovely introductions to each.

Kaitlin: This recipe is everything you could ever want in a cinnamon roll, and more&mdasha sticky pumpkin dough with a gooey filling of seasonal spices and a tangy-sweet buttermilk and cream cheese icing. I made them on the first cold fall morning, served with a cup of strong coffee&mdashand now I can't help but long for one each morning as my feet hit the cold wood floor.

Matt and Renato: America's food courts and highway rest stops are filled with myriad oddities and vast collections of the absurd&mdashbizarre fast food chains that wouldn't survive outside the protective womb of a mall or the glamless oasis of a roadside pit stop&mdashbut even in these locales, a shop dedicated to a single breakfast item (oversized cinnamon rolls) seems slightly alien. Yet we find ourselves transfixed by the store, its yeasty, cinnamon aroma lulling its followers into a trancelike state. How is this a business concept? How many cinnamon rolls can one person eat in a given year? Why aren't there more flavors? None of these questions matter as we place our order, hearts beating erratically in anticipation. Our Pumpkin Cinnamon Rolls were created partly as an ode to this chain store, a chain store beloved by Renato. They are surprisingly simple to put together and highly impressive to serve for a Sunday brunch.

Baking Note: You can make the bulk of this recipe the night before. Once the rolls are sliced and in the pan, cover them with two tight layers of plastic wrap and refrigerate them. In the morning, remove the pan from the refrigerator and proceed with the recipe as normal however, make sure you allow sufficient time for the dough to come to room temperature and rise properly.

Yield: 10 to 12 rolls

For the Pumpkin Dough:

3 1&frasl2 cups bread flour
1&frasl4 cup granulated sugar
1&frasl4 cup firmly packed dark brown sugar
1 tablespoon instant dry yeast
1 teaspoon salt
1&frasl2 teaspoon cinnamon
1&frasl4 teaspoon ground ginger
1&frasl4 teaspoon ground cardamom
3 ounces (3&frasl4 stick) unsalted butter, softened, cut into 1&frasl2-inch cubes
2&frasl3 cup whole milk
1 large egg
2&frasl3 cup pumpkin puree

For the Cinnamon Filling:

3&frasl4 cup firmly packed light brown sugar
1&frasl4 cup granulated sugar
1&frasl2 teaspoon cinnamon
1&frasl4 teaspoon ground cloves
1&frasl4 teaspoon freshly grated nutmeg
1&frasl4 teaspoon salt
1 ounce (1&frasl4 stick) unsalted butter, melted

For the Assembly:

1 ounce (1&frasl4 stick) unsalted butter, melted

For the Cream Cheese Frosting:

2 ounces cream cheese, softened
3 tablespoons well-shaken buttermilk
1 1&frasl4 cups confectioners' sugar, sifted

Butter one 10-inch round cake pan, line the bottom with parchment paper, and butter the parchment. Dust the parchment with flour and knock out the excess flour. In the bowl of a standing mixer fitted with the paddle attachment, mix the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom on medium speed. Add the butter and mix until incorporated, about 1 minute. Add the milk and egg and mix on low speed until incorporated. Add the pumpkin puree and mix on medium speed for 3 minutes. The dough will be light orange in color and feel soft and sticky. Remove the dough from the bowl, carefully form it into a large ball, smooth the top with your hands, and place it in a clean, lightly greased bowl. Cover with plastic wrap and let the dough rest for 30 minutes. Meanwhile, make the filling.

2. Make the cinnamon filling:

In a small bowl, stir together the sugars, cinnamon, cloves, nutmeg, and salt. Add the melted butter and stir until combined.

Dust a work surface with a sprinkling of flour. Using a rolling pin, roll the dough into a large rectangle approximately 20 by 10 inches, brush the dough with half the melted butter, and sprinkle the filling over the butter, leaving a 1&frasl4-inch border around the edges. Use the palms of your hands to press the filling lightly into the dough. Roll up the long side of the rectangle to form a tight log and place it seam side down. Slice the log into ten 2-inch rolls. Place one roll in the center of the cake pan, then fill in the rest of the pan with the other rolls. Brush the tops of the rolls with the remaining melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes.

4. Preheat the oven to 350°F and position the rack in the center.

5. Bake for 25 to 30 minutes, or until the tops of the rolls are browned. In order to pour your icing over still-warm rolls for the best effect, prep all the frosting ingredients while the rolls are baking and put together the frosting (this will only take about 5 minutes) immediately after the rolls come out of the oven.

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture is lump free. Add the confectioners' sugar and beat on medium-low speed until a smooth, fluid mixture forms.

Invert the pan of rolls onto a serving plate or leave them in the pan for a rustic look. Pour the frosting over the warm rolls. It's okay if a little bit of the frosting drips down the sides&mdashit's even encouraged. Serve immediately.

Kaitlin: Taking Matt and Renato's advice, I served this soufflé for brunch, with roasted new potatoes and a frisee salad. They're right, it was a lot of early-morning prep, but it was also a smash hit!

Matt and Renato: Yes, this incredibly rich, creamy, Cheddar Corn Souffle can be served as a dessert&mdasha studious, old-school cheese course. It can also be served as an appetizer. We actually encourage you, if you are feeling full of morning pep, to try it out on unsuspecting breakfast or brunch guests. Our riff on this venerable dish is punched up with the decidedly unsubtle extra-sharp cheddar (we have classic macaroni and cheese on the brain) and a handful of corn&mdashthe two flavors complement each other well, and the corn adds a bright burst of texture. Finally, we think our perfectly golden Cheddar Corn Souffle is one of those dishes that fancifies the mood with little effort, and everyone knows we could use a bit more fancy in our lives.

Yield: 6 main-dish or 10 side-dish servings

Ingredients:

2 tablespoons finely grated fresh
Parmesan cheese
1&frasl2 teaspoon salt
1&frasl2 teaspoon freshly grated nutmeg
1&frasl2 teaspoon freshly ground black pepper
1&frasl4 teaspoon ground cayenne
1 cup whole milk
2 ounces (1&frasl2 stick) unsalted butter
1&frasl4 cup all-purpose flour
5 large eggs, separated, plus 1 large egg white, at room temperature
3&frasl4 teaspoon cream of tartar
1 cup packed grated extra-sharp cheddar cheese (about 4 ounces)
1&frasl2 cup fresh corn kernels or frozen corn, thawed

1. Preheat the oven to 400°F and position the rack in the center. Lightly butter the bottom and sides of a 1 ½-quart soufflé dish. Dust the soufflé dish with the Parmesan cheese (so that it adheres to the butter) and knock out the excess. In a small bowl, whisk together the salt, nutmeg, black pepper, and cayenne. Set aside.

2. In a medium saucepan over medium heat, warm, but do not boil, the milk. Remove from heat once tiny bubbles appear around the pan's perimeter.

3. In a medium, heavy-bottomed saucepan, melt the butter. Add the flour and whisk until completely combined, 2 to 3 minutes. Remove from the heat, wait 30 seconds, then slowly stream the milk into the butter mixture while whisking constantly. Continue whisking until smooth, and return to the heat. Cook until the mixture bubbles and becomes thick, 8 to 10 minutes. When bubbles appear, remove from the heat and whisk in the spice mixture. Continue stirring vigorously for about 1 minute to release some of the heat. Add the 5 egg yolks, one at a time, whisking after each addition. After all the yolks are completely incorporated, transfer the mixture to a large bowl.

4. In another large bowl (or in the bowl of a standing mixer fitted with the whisk attachment), whisk the 6 egg whites vigorously for 1 minute. Sprinkle the cream of tartar over the whites and continue beating until the egg whites form stiff peaks.

5. Fold one-third of the egg white mixture into the soufflé base. Add the cheddar cheese and corn, along with half of the remaining egg whites, and gently fold until almost incorporated. Gently fold in the remaining egg whites until completely but just incorporated.

6. Transfer the entire mixture to the prepared soufflé dish. Run your thumb around the inside edge of the dish to wipe away any stray mixture (this will provide for an even rise), place the soufflé in the oven, and immediately reduce the oven temperature to 375 degrees F. Bake for 30 to 35 minutes, or until the soufflé is puffy, slightly golden, and the center is just about set.

7. Transfer the soufflé dish to a serving platter and serve immediately.

Kaitlin: The pretzel crust of these key lime tarts also works well under a run-of-the-mill lemon bar recipe.

Matt and Renato: Both of us spent a portion of our formative years in the Sunshine State (a.k.a. Florida)&mdashRenato on the Atlantic side, myself on the Gulf&mdashand we can attest, true to stereotype, the state is awash in Key lime pies. They were everywhere, and we took them for granted. Only after we left the state, and outgrew the arrogance of youth, did we understand the true beauty of this dessert&mdashwe had to leave it to love it. Our Sunrise Key Lime Tarts are Key lime tarts reinterpreted with bits and pieces of our favorite things. Renato thought a pretzel crust was snazzier and saltier than the traditional graham cracker crust, and I thought a splash of tequila seemed predestined. Thus we added a tiny bit of Brooklyn sentiment to what otherwise closely resembled a Florida classic&mdasha creamy, tart, refreshing filling on a snappy crust.

Yield: Eight 4-inch tarts

For the Pretzel Crust:

5 ounces (11&frasl4 sticks) unsalted butter
2 tablespoons firmly packed dark brown sugar
1 1&frasl2 generous cups (about 6 ounces) salted thin pretzel sticks, ground

For the Key Lime Filling:

3 large egg yolks, at room temperature
14 ounces (1 can) sweetened condensed milk
1&frasl4 cup plus 2 tablespoons fresh Key lime juice (about 12 to 15 Key limes)
Zest of 2 Key limes or 1 regular Persian lime (about 1 tablespoon)
2 tablespoons good-quality tequila
1 tablespoon triple sec or orange juice

For the Topping:

1 cup heavy cream
2 tablespoons granulated sugar
Zest of 4 Key limes or 2 regular
Persian limes (about 2 tablespoons)
8 thin slices of Key lime (optional)

1. Make the Pretzel Crust: Preheat the oven to 325°F. Lightly spray a paper towel with vegetable oil and use it to apply the oil to the sides and bottom of eight 4-inch tart pans with removable bottoms. Place the tart pans on a baking sheet.

2. In a medium saucepan over low heat, melt the butter. Whisk in the brown sugar and remove from the heat. Add the pretzel crumbs and stir until combined&mdashthe mixture should look like wet sand. Place about 3 tablespoons of the crumb mixture in each prepared tart pan. Using your fingers or the bottom of a small metal measuring cup, press the mixture into the bottom and up the sides of each tart pan.

3. Bake the tarts on the baking sheet for about 10 minutes (the tops will appear set), then set them aside to cool completely.

4. Increase the oven temperature to 350 °F.

5. Make the Key Lime Filling: In a large bowl, whisk the egg yolks with the sweetened condensed milk until well blended. Add the lime juice, lime zest, tequila, and triple sec and whisk until combined and slightly thickened. Divide the filling among the prepared tart pans and bake on the baking sheet for 10 to 12 minutes, until the filling appears set.

6. Transfer the baking sheet to a wire rack to cool completely, then refrigerate the tarts until the tops are cool to the touch, about 2 hours.

7. Make the Topping: Pour the cream into a chilled metal bowl and beat it with a chilled whisk for about 1 minute. Sprinkle the granulated sugar and zest on top and continue whisking vigorously until soft peaks form.

8. To serve, gently push up on the tart bottoms to release the tarts from their pans. Top with the whipped topping and a thinly sliced lime pinwheel, if desired.

9. These tarts taste best if eaten within 24 hours but can be stored in the refrigerator (without the whipped topping), tightly covered, for up to 2 days.


Related Video

This has been my go-to impress my guests/children's birthday's/just wanting chocolate recipe for 20 years! You can make in advance and still comes out great. It's easy and there are no special ingredients. I wish there were more reviews!! It's really, really great!

Easiest chocolate souffle that I ever made. Needs to be served right away . Fool proof. I messed up on one of the steps but it still turned out awsome.

This was so easy and so wonderful! I don't think I will ever attempt another chocolate souffle recipe again since this once is perfect. The caramel sauce adds the perfect decadence to this dessert.

Anyone who didn't like this either can't cook or used cheap chocolate. Very easy to make and can be made the day before or that morning and then baked following dinner. Plenty of caramel sauce which can be used over ice cream for several days. Impresses people who think souffles are difficult.

I found these souffles underwhelming. They simply aren't chocolatey enough or rich enough. The caramel sauce doesn't have anything to stand up to. I thought they tasted like a fluffy, mildly flavored brownie.

We found the souffles a little too bitter for our tastes. Perhaps it would have helped if we served it with the caramel sauce or vanilla ice-cream. The next time I try this recipe, I would use a combination of semi-sweet and bitter-sweet choc as the bitter taste was overwhelming.

Everyone is impressed when you can make a souffle. It's not hard, just time consuming. Very rich and delicious - and of course, heavy and filling. It's worth making the creamy caramel sauce, but I am curious to what other sauces would go well with this. I imagine times will vary from oven to oven. Mine could go a minute or two over the recommended time here.

A dessert this good that can be made ahead is a killer find. Had one left over, and gave it to my boyfriend to bake and eat later he was so crazy for it that he didn't bother to bake it, and ate it raw! (He said it was still delicious). Lovely served with a sprinkling of powdered sugar on top, the caramel sauce, a few strawberries on the side, and a scoop of the ginger-brown sugar ice cream from this site.

Love everything about this recipe. Love that you can make it a day ahead (and people are always "wowed" by souffle". Love that it is super easy. And I use the caramel sauce for everything.

I would give this five forks!! I made the souffles and sauce a day in advance. Everyone RAVED about them at our Christmas dinner!!

What a great recipe -- both the souffles and caramel sauce were easy to make and delicious. Made it for New Years' Eve dinner -- a perfect start to the new year. Great for dinner parties since it can be made in advance. Can't wait to use the sauce on other desserts.

I've made this in the past to great success. Recently, I made it all in one six cup souffle dish and it was not enough batter to rise far above the height of the dish, so I would stick with the individual servings. I froze it a few hours before baking and that did not harm it, even as a large souffle.

Tasty, chocolately decadence without overwhelming effort! I was pleasantly surprised at how easy it was to pull off this recipe, including the caramel sauce. I too, would recommend making everything ahead of time. The souffles refrigerate beatifully and don't seem to be affected by being made early and baked later.

This recipe is a winner. Delicious, elegant, and not too complicated. And, I made them the day before and refrigerated them, so all I had to do was pop them in the oven the day I was serving them. The caramel is delicious, and really enhanced the chocolate flavor. Iɽ definitely recommend making the camamel--it came together easily.

This recipe is delicious and very easy to make. I've made this dish twice and added more chocolate to the second making (9.7 oz Scharfenberger bittersweet bar) and it was even better (for those chocolate lovers). My carmel sauce bombed the first time so I did not attempt the second time. I served it with a raspberry sauce and whipped cream. Just heavenly!

This souffle is fool-proof. Actually it is not hard to make it after dinner while "others" are cleaning up :) To make it even easier skip the caramel sauce. I prefer, and do countless others, to serve the souffles at the table, ask the guests/family to cut a 2" slit across the top of the souffle and then put a medium scoop of premium vanilla ice cream into the top. The ice cream added to the hot souffle is incredible!

I have to admit that the first time I made it only one of the 6 stayed up.

This souffle recipe is the most foolproof I've ever used. The "Creamy Caramel Sauce is not only delicious, but very easy to make. I did notice it took longer than I had expected for the sauce to finally come together,but that might have been caused by the weather or some other unknown reason.All in all these recipes are excellant and I would not hesitate to recommend them to anyone.

This recipe is fabulous, and a bit forgiving . the first time I made it, I absent-mindedly forgot to add the sugar, and it still turned out great. It was a bit tastier with all ingredients though!!

My daughter forwarded this receipe to me. She made it for friends that LOVE chocolate desserts. It is fabulous! A souffle that you can make ahead of time is a wonderful discovery. I made it twice, once without the carmel sauce. Still terrific. Definitely use the chocolate they recommend.

These souffles were so good - they reminded me a lot of what of chocolate angle food cake would be like if it were served warm. Yum. They looked like too much for one person in the one cup dished, but they are really quite light and it wasn't hard to finish them. I made the carmel sauce, which turned out very well, but I couldn't tell what it did for the souffle - if anything it made it a bit creamier tasting. Very good with or without!

Very nice and easy! Can make ahead up to one day and bake off before serving. I served this with chocolate sauce as well as the caramel sauce. Also like it with a Java chip ice cream or Vanilla Bean. Very caloric and worth every last calorie!

I wish I would have had this recipe when I was in culinary school.. I would have passed my test!! This is great for dinner parties when you want to make as much as you can ahead of time. I do find that I have to cook them an extra 5 minutes or so.

Delightful! The amount was perfect. It was a keeper for our supper club!

I love this recipe and make it all the time. I like to serve it with strawberry whip cream during the summer, it makes it lighter. Absotutely fantastice!


  • 4 Pace Farm eggs, separated
  • 120g butter, plus extra for greasing
  • 2 tablespoons demerara sugar, for ramekins
  • 300g + 2 tablespoons extra light, soft brown sugar
  • 1 teaspoon fine salt
  • 300ml thickened cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons cornflour
  • Icing sugar to dust (optional)
  • Thick cream or ice-cream, to serve
  1. Heat oven to 200’C (180’C fan forced). Butter 4 x 300ml individual soufflé dishes or ramekins and sprinkle all over with demerara sugar. Place on a baking tray.
  2. Melt the butter in a medium-sized saucepan over medium-high heat, then add sugar, salt, cream and vanilla. Stir to combine. When sugar is melted, reduce heat and simmer for 1 min until sauce-like. Pour 200ml into a jug for serving.
  3. Combine egg yolks and cornflour then stir into remaining caramel in the saucepan. Whisk constantly over medium heat until mixture thickens, about 3 mins. Sieve into a bowl and cool for 15 mins.
  4. Beat egg whites in large bowl of electric mixer until foamy, then gradually beat in the remaining sugar until whites are stiff but not dry. Fold one-third of whites into caramel mixture in the pan, then fold that back into the whites. Divide mixture evenly between prepared ramekins and use a palette knife to scrape top level. Run your thumb and forefinger or a paring knife around the inner wall of the ramekin. This creates a small wall of air between the soufflé and the ramekin, which helps the soufflé rise up straight.
  5. Place ramekins in a baking dish and pour boiling water half way up (easiest to do if they are on oven shelf, pulled out slightly). Bake until soufflés have risen and tops are golden and slightly firm to the touch, about 20-25 minutes. The soufflés should still be a little unset in the middle, but not runny. Serve immediately, with reheated caramel sauce and cream or ice-cream.

Lyndey's Note: Once you understand this technique, you can make many different sauces for pasta.


Caramel Molasses Cookies with a Salted Caramel Drizzle

My first post since I posted my series ‘The Battle of the Buttercreams’! And no, it’s not about that longed-for grilled cheese sandwich I ate after I posted the test results...

No no no no, for this post, I had something else in mind. Soft, chewy, spicy molasses cookies covered with a thick, salted caramel drizzle…

Sounds good, right? That’s what I thought when I came across this recipe about a week ago. You see, I’ve recently discovered a new blog. It’s great! It’s colorful! It’s an inspiration!

And it’s a Friday today… Remember my ‘Making Friends’ campaign? Well, just in case you don’t: every other Sunday I’m going to present a blogger I really admire or a blogger who has inspired me to start my own food blog with a personal recipe. So far, I’ve made Double Chocolate Muffins with a Salted Chocolate Heart for Lindsay of Pinch of Yum, an Apple & Blueberry Crumble with Homemade Vanilla Ice Cream for Katrina of Warm Vanilla Sugar and huge Spiced Pear Soufflés with Dark Chocolate Sauce for Emma of Poires au Chocolat.

And this Sunday, I’m making something special for Sally.

Yes, Sally! The writer, recipe developer and photographer behind Sally’s Baking Addiction. She started her blog in December 2011 and her blog has grown dramatically since then! Luckily, she shares tips and tricks on her blog, so humble little bloggers who’ve only just started (like myself) can learn from her experience. After all, isn’t that what blogging is all about? Sharing?

The moment I first read through Sally’s About page, I decided that I wanted her to be part of my Making Friends campaign. We have such a lot in common! Not only is she a twentysomething with a degree like myself, she also happens to love peanut butter and The Big Bang Theory! Needless to say, I feel like I know her already… How many times have I watched the reruns of The Big Bang Theory while enjoying a spoonful of peanut butter? Oh yeah… practically every night when I’m not writing!

I’ve actually left her a comment telling her that one of my best friend friends from high school could pass for Sheldon’s twin! Same walk, same posture, same germaphobia… Everything!

Well, he doesn’t think of himself as the next Einstein, but still…

Anyway, back to these delicious cookies!

These are ridiculously good and deceivingly soft. They look quite crunchy and robust with all the crackles, but these just melt in your mouth. Seriously, you expect them to be hard and crumbly, but then you sink your teeth into one and discover that they’re almost as soft as brownies, with a delicious chewy center and slightly crunchy edges.

Come to think of it, kind of like a macaron!

These cookies are pretty big too! About twice as big as the cookies I normally bake, such as the Brown Oat Cookies I posted about a few weeks ago. But big means good when it comes to cookies, right? And these only take about 10 minutes to bake.

After you’ve rolled the dough into balls, you first roll them in sugar and then bake them for about 8 minutes. The cookies will still be very soft by then, allowing you to gently press down on the dough balls with a fork. This creates the gorgeous crinkles! After you’ve pressed them down, you just bake them for another 1 minute and then they’re done!

I actually made these cookies when my family came over to celebrate Sinterklaas, a holiday that is celebrated in various regions of Europe and which kind of resembles the tradition of Santa Claus in the U.S.: a guy with a beard brings gifts. Since my family is all grown up, we celebrate Sinterklaas by buying a whole lot of gifts, having diner and then play a gift exchange game.

It’s a lot of fun! Sometimes we even sing cheesy songs together!

Things like that just don’t happen on normal days…

Anyway, Sinterklaas always calls for a lot of candy. And some sort of spiced cookies. So I whipped these babies up! Everyone loved them, especially my mom and youngest sister. I particularly loved the salted caramel drizzle on top. My older brother helped me make it (well, he oversaw me making it) and it turned out beautifully! Thick, creamy, slightly salty and gorgeously golden!

I mean, look at that stuff!

Oh, and the best thing about the drizzle? Well, after you’ve drizzled some over the cookies, you have an entire jar left!

So I’ve got a jar of caramel in my fridge right now. It probably wont last very long, though. In fact, I think I’m going to grab myself a big spoonful of caramel once I’ve posted this!


Baileys Chocolate Soufflés

What is one to do with a large amount of egg whites leftover from making crème brûlées? Make soufflés, of course! Now I had never made a soufflé as I, like the majority of people I think, have always been intimidated by soufflés. Nonetheless, I decided that I would give it a shot by making this Baileys chocolate soufflé. It was not too complicated to make, but I was still nervous about messing it up. The first moment that gave me doubt was when the “thick paste” that I was supposed to obtain from combining the melted chocolate and the milk mixture was not so thick. Actually, is was more liquid that paste-like.

  • ½ cup milk
  • ¼ cup + 6 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 5 oz (150 g) unsweetened chocolate, chopped
  • 2 tablespoons unsalted butter
  • ¼ cup Baileys Irish Cream liqueur
  • 10 egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • 1 recipe Creamy Caramel Sauce (optional)

I also struggled quite a bit with improvising soufflé dishes by putting a collar of parchment paper on my small ramekins. Those things would not stay put! Lastly, when the soufflés were finally in the oven, I kind of forgot that I was making soufflés. I closed the oven door quite harshly, I was moving around fast and washing the dishes with a lot of energy. All these things, combined with the fact that I perhaps did not fill my ramekins and mugs enough with the mixture, resulted in soufflés that did not rise a lot. Granted, they were at least 2 centimeters taller when they were straight out of the oven, but by the time I took the picture they had deflated dramatically. I was a bit disappointed since they no longer looked like the beautiful soufflés that we all strive for, but I tasted it nonetheless.

Albeit its shrunken appearance, these little soufflés, served with Bailey’s creamy caramel sauce, were so scrumptious that I could hardly believe it. How appearances can be misleading sometimes! I may or may not have eaten two of these little guys (I did). The addition of the creamy caramel sauce flavored with Baileys in the centre of the soufflé was truly a gift from the baking gods. I recommend this recipe to all that love chocolate and heavenly light desserts.


Brown Sugar Caramel Soufflés - Recipes

These cookies are soft and buttery, topped with a brown sugar frosting & crunchy pecan praline. I made these ready for having with tea & coffee at out ‘Chrisgiving’ celebration tonight and I must say I am pleasantly surprised – they are very more-ish and feel appropriately Thanksgiving-y.

Ingredients (Makes around 35-45 cookies)
For the cookies
250g butter, softened
½ cup white sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla
2 cups plain flour
½ tsp baking soda
½ cup finely chopped pecans

Method
In a large bowl, beat together butter and sugars until light and fluffy. Add in the egg and vanilla and beat until combined.

I then blitzed these in the food processor for a few seconds to get a finer crumb

Dessert Recipes

Browse dozens of easy dessert recipes that are perfect for entertaining and parties. Cake recipes, cookie recipes, pie recipes and more! If you like dessert then this is the category for you.

Need a suggestion? Consider our incredible Pound Cake or our Classic Peanut Butter Cookies or go with something decadent like our Easy Chocolate Souffles for Two!

Make your next dessert experience memorable, try a new recipe today!


Brown Sugar Caramel Soufflés - Recipes

100g unsalted lactose/dairy free butter, plus extra for greasing

200g light, soft brown sugar, plus 4 tbsp extra

200ml lactose/dairy free whipping cream

1 tbsp gluten free plain flour

Heat oven to 200C/180C fan/gas 6. Butter 5 x 150ml individual soufflé dishes or ramekins and sprinkle all over with 2 tbsp soft brown sugar. Place on a baking sheet.

Melt the lactose free butter in a saucepan, then add sugar, lactose free cream, salt, vanilla and a good pinch salt.

When sugar is melted, bubble for 1 min until it looks like a sauce. Pour 200ml into a jug for serving.

Stir egg yolks and gluten free flour into remaining caramel in the saucepan.

Whisk constantly over medium heat until mixture thickens, about 3 mins. Sieve into a bowl and cool for 15 mins.

Beat egg whites in large bowl until foamy, then gradually beat in remaining 2 tbsp sugar until whites are stiff but not dry.

Fold one-third of whites into caramel mixture in the pan, then fold that back into the whites.

Divide among dishes, and use a palette knife to scrape top level. Bake until soufflés are puffed and golden – about 11 mins.

The soufflés should still be a little unset in the middle, but not runny, so if you’re serving four, break into your tester to check.

Return the rest to oven for 2 mins if underdone. Serve immediately with caramel sauce, warmed a little while soufflés are baking.


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