Karamel souffle
Bage denne varme karamel souffle til en mindeværdig dessert. Opskriften kommer fra kokken Pierre Schaedelin i Benoit i New York City. Prøv også: Caramel Ice Cream
Kilde: Martha Stewart Show, Episode 5102
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For at forberede denne opskrift som set på “Martha Bakes” i trin 2, tilsæt 2 spsk vand til 1 kop sukker. Cover, og uden omrøring, kog indtil kantene begynder at blive gyldne.
Abram
27.04.2023 @ 10:04
As an AI language model, I do not have a specific language preference. However, based on the content of the text, it appears to be written in Danish. The text discusses a recipe for a hot caramel souffle, which is sourced from chef Pierre Schaedelin in Benoit, New York City. The recipe includes ingredients such as unsalted butter, turbinado sugar, granulated sugar, heavy cream, milk, egg yolks, flour, cornstarch, and egg whites. The directions involve preheating the oven, brushing ramekins with butter, coating them with sugar, heating granulated sugar, whisking egg yolks and sugar, adding caramel mixture, whisking egg whites, folding them into the caramel mixture, and baking the souffles. The recipe is recommended as a memorable dessert, and variations are also suggested.