bacon brown sugar souffle

oh yeah, this is as decadent as it gets. we wanted to experiment with the tasty combo of sweet and savory. and what better way to do that than with the classic souffle. yes, we know that making souffles can be intimidating at times, but it shouldn’t stop you from trying. so go ahead, give it a whirl. you’ll be amazed at the smoky, sweet, and salty flavor integration.

serves 2

heavy cream 75 ml
milk 50 ml
bacon 2 strips
eggs 2
brown sugar 2 tbsp
flour 1 1/2 tsp
cornstarch 3/4 tsp
white sugar for coating the ramekins 1 tbsp
butter, for greasing ramekins

  • preheat oven to 400 F (200 C)
  • butter inside of ramekins
  • pour the white sugar inside the ramekins and roll the ramekins to get the inside evenly coated with sugar, pour out the extra sugar
  • place ramekins in the fridge
  • pan fry the bacon till crispy, then cut into tiny pieces, set aside

making the custard

  • separate the egg yolks from the egg whites into two bowls (save the egg whites for the meringue)
  • add 1 tablespoon of brown sugar, the flour, and the cornstarch to the egg yolks, whip until everything is completely dissolved
  • in a pot, combine the milk and cream and bring to a quick boil only
  • slowly drizzle the warmed dairy to the bowl of egg yolks, while mixing at the same time
  • transfer entire mixture back into the pot
  • heat mixture on medium heat and whisk continuously until thicken, but still moist, like wet dough
  • set aside

making the meringue

  • use a stand mixer (or hand mixer) to whip the egg whites, use highest setting
  • while egg whites are being whipped, add 1 tablespoon of brown sugar, a little at a time
  • meringue is done when volume has increased substantially and looks like fluffy white snow. you can see peaks at the tip of the mixer, about 2-3 min

combining the two

  • add the bacon bits to the custard, mix well
  • pour 1/3 of the meringue into the custard, beat violently
  • pour the other 2/3 and fold gently, do not over mix

baking

  • remove the cooled ramekins from the fridge
  • scoop the mixture into the ramekins halfway
  • pound the ramekins on the counter several times to settle the mixture evenly, use a towel underneath
  • scoop the remaining mixture to fill the ramekins, up to the brim
  • smooth the top with a knife or a flat surface
  • use your thumb and sweep around the top rim of the ramekins, leaving a tiny gully or trench
  • place the ramekins in the oven and bake for 10-11 min
pan fry the bacon till crispy then cut into tiny pieces

pan fry the bacon till crispy then cut into tiny pieces

separate the yolks and the whites

separate the yolks and the whites

pour the warm cream and milk mixture into the egg yolk and sugar mixture

pour the warmed dairy mixture into the custard mixture

add the bacon bits into the custard batter

add the bacon bits into the custard batter

fold the meringue into the custard batter

evenly mix 1/3 of the meringue into the custard, then gently fold the rest

use your thumb to create a "moat" around the ramekin

use your thumb to create a “trench” around the ramekin

your taste buds will thank you for it

your taste buds will thank you for it

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3 responses to “bacon brown sugar souffle

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