Caramel Soufflé

For the dish(es)

• 2 tablespoons (1/4 stick) unsalted butter, melted
• 1/4 cup sugar

Soufflé

• 1 cup Creamy Caramel sauce, recipe follows, at room temperature
• 3 large egg yolks, at room temperature
• 9 large egg whites, at room temperature
• Pinch of cream of tartar (less than 1/8 teaspoon)
• 1/3 cup sugar

Special tools

• 1 large soufflé dish or 8 (8-ounce) ramekins

Creamy Caramel Sauce

• 3/4 cup unsalted butter
• 1 1/2 cups light brown sugar packed
• 2 tablespoons water
• 2 tablespoons corn syrup (optional but recommended)
• 1/4 teaspoon salt or more to taste
• 1/2 cup evaporated milk plus more as needed depending on desired consistency
• 1 tablespoon vanilla extract

Directions

1. Preheat the oven to 425 degree F.
2. Adjust the rack to the lower third of the oven. Brush the inside of 8 (8-ounce) ramekins or 1 large soufflé dish with melted butter and then lightly but completely dust the inside with sugar.
3. Whisk together the caramel sauce and egg yolks in a medium bowl. This mixture is the soufflé base.
4. Using a standing mixer fitted with a whisk attachment or a hand mixer, whip the egg whites for about 30 seconds or until soft foam appears. Add the cream of tartar and continue to whip the whites for 2 minutes. Add the sugar and beat until the egg whites reach the medium-stiff peak stage.
5. Using a rubber spatula, fold 1/3 of the egg whites into the caramel mixture to lighten the base. Fold in the remaining whites carefully so that the mixture is not deflated. The most efficient way to fold is to rotate the bowl and spatula simultaneously in opposite directions, one clockwise and the other counterclockwise.
6. For Caramel Sauce Place 3/4 cup unsalted butter, 1 1/2 cups light brown sugar (packed), 2 tablespoons water, 2 tablespoons corn syrup (optional but recommended), and 1/4 teaspoon salt in a medium saucepan.
7. Heat over medium-low, stirring constantly until the butter melts and the sugar dissolves.
8. Increase heat to bring the mixture to a boil, then immediately reduce to a vigorous simmer. Whisk constantly while simmering until the sauce thickens and becomes very frothy, about 5–7 minutes. Reduce the heat as needed to prevent burning.
9. If you remove the pan from the heat and the bubbles subside but the sauce still looks thin, return it to a simmer and continue whisking until it thickens.
10. Remove the saucepan from heat and carefully stir in 1/2 cup evaporated milk (the mixture will bubble vigorously). Then stir in 1 tablespoon vanilla extract.
11. If the sauce is too thick, add additional evaporated milk a little at a time until you reach the desired consistency.
12. Taste and adjust salt if desired. Let the caramel cool slightly — it will thicken as it cools.