Amaretto soufflé with caramel topping

For 4 people
  • 2 eggs (size M)
  • 50 g + a little softened butter
  • 200 g + 3–4 tbsp sugar
  • 1 (20 g) more frequent Tbsp flour
  • 1 TL (5 g) Cornstarch
  • 1/2 TL Baking powder
  • 1/4 l Milk
  • 3–5 EL Amaretto
  • Salt
  • baking paper
70 minutes
easy
1.
Separate eggs. Mix 50 g butter and 200 g sugar until creamy. Stir in the egg yolks. Mix the flour, starch and baking powder, stir in. Stir in milk and liqueur. Beat the egg white with a pinch of salt until stiff and fold in.
2.
Grease 4 large ovenproof cups or molds (350 ml each) well. Spread the soufflé mixture in it. Place in a high baking dish and pour hot water until the cups are halfway in the water.
3.
Bake in a preheated oven (electric oven: 175 ° C / fan oven: 150 ° C / gas: level 2) for 25–30 minutes.
4.
Caramelize 3–4 tablespoons of sugar in a pan until golden brown. Allow to cool slightly. Use a spoon to drizzle circles from the caramel onto baking paper. Let cool and break into pieces.
5.
Take the cups out of the oven and let them cool down a little. Garnish with caramel and serve.
1 person approx.:
  • 460 kcal
  • 7 g protein
  • 16 g fat
  • 66 g carbohydrates

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