Caramel Souffle Pudding
Caramel Souffle Pudding is a luscious dessert combining the light, airy texture of a soufflé with the creamy richness of custard, topped with golden caramel sauce. Perfect for any occasion, this indulgent treat offers a delightful fusion of flavors and textures.
Caramel Souffle Pudding is a delightful fusion of textures and flavors, combining the light, airy elegance of a soufflé with the creamy richness of a custard pudding. Topped with a luscious caramel sauce, this dessert offers a perfect balance of sweetness and sophistication. Its soft, melt-in-your-mouth texture and the subtle hint of vanilla make it an irresistible treat for any occasion.
Ingredients
Nutritional Information
- Calories: 250
- Protein: 6g
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Sugar: 25g
- Fiber: 0.5g
- Sodium: 80mg
- Cholesterol: 130mg
Directions
-
Heat 360 g of milk with 1/2 vanilla bean in a pan at 60°C. In a bowl, whisk 3 whole eggs with 60 g cane sugar until combined. Gradually pour the warm milk mixture into the egg mixture, whisking continuously. Divide the mixture into four small bowls.
-
In a bowl, whisk together: 2 egg yolks, 10 g cane sugar, 12 g thick sesame oil, 24 g milk, 35 g rice flour In another bowl, beat 2 egg whites and 30 g cane sugar using an electric mixer until stiff peaks form. Gently fold the egg yolk mixture into the egg whites until well combined. Transfer the batter to a piping bag. Pipe the egg mixture into each bowl containing the milk mixture.
-
Place the bowls in a microwave-safe dish filled with hot water (70°C). Bake the bowls in an oven preheated to 150°C for 25–30 minutes.
-
In a pan, heat 40 g granulated sugar and 15 g water until the sugar dissolves and caramelizes. Remove from heat and carefully stir in 30 g of water.
-
Add ice cubes to a glass. Pour a small amount of the caramel sauce over the ice, then top with milk.
What's Your Reaction?
Like
0
Dislike
0
Love
0
Funny
0
Angry
0
Sad
0
Wow
0
