Coffee Caramel Souffle
A light yet decadent coffee caramel soufflé that puffs up beautifully before making its inevitable collapse into deliciousness.
Ingredients
For the Coffee Caramel Sauce:
- ½ cup granulated sugar
- 2 tbsp water
- ¼ cup heavy cream
- ½ tsp sea salt
- 1 tsp espresso powder
For the Soufflé:
- 1 tbsp butter for greasing
- 2 tbsp granulated sugar for dusting
- ½ cup whole milk
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- 1 tbsp espresso powder
- 2 egg yolks
- 3 egg whites
- ¼ tsp cream of tartar
- 2 tbsp sugar
Instructions
Prepare the Caramel Coffee Sauce:
- Heat sugar and water in a saucepan over medium heat until golden brown.
- Slowly whisk in heavy cream, salt, and espresso powder until smooth.
- Remove from heat and let cool slightly.
Make the Soufflé Base:
- Preheat the oven to 375°F and grease ramekins with butter, dusting them with sugar.
- Melt butter in a saucepan, then whisk in flour to form a paste.
- Slowly add milk and espresso powder, stirring until thickened.
- Remove from heat, then whisk in egg yolks and the caramel sauce.
Whip the Egg Whites:
- Beat egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add sugar, beating until stiff peaks form.
Assemble & Bake:
- Gently fold egg whites into the caramel-coffee mixture until fully combined.
- Divide into ramekins, smoothing the tops.
- Bake for 12 minutes, or until risen and golden.
- Serve immediately, before reality (and gravity) sets in
Notes
Nutritional Values (Per Serving)
- Calories: ~210
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
Vitamins & Minerals (Per Serving)
- Calcium: 6%
- Iron: 4%
- Vitamin A: 5%
Additional Notes/Tips
- Grease ramekins properly to help soufflés rise.
- Don’t open the oven door unless you enjoy watching soufflés fail.
- Use high-quality espresso for the best flavor.
- Serve with extra caramel drizzle, because why not?