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1
In a saucepan, cook the butter over moderate heat, swirling the pan, until the milk solids turn deep brown, 5 minutes.
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2
Let cool.
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3
In a bowl, whisk the eggs with the sugar and salt until pale.
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4
Whisk in the milk.
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5
Whisk in the flour and the brown butter until the batter is very smooth and uniform in color.
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6
Pour the batter into the canister of a 1-pint iSi Gourmet Whip Plus siphon.
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7
Seal the siphon and charge it with one iSi cream (N2O) cartridge according to the manufacturer's instructions.
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8
Shake the siphon vigorously.
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9
Poke 3 holes around the side of eight 8-ounce wax-coated paper cups and coat the interiors with cooking spray.
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10
Hold the siphon upside down and insert the nozzle into one of the cups.
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11
Gently press the handle to dispense the batter; use a circular motion to evenly fill one-third of the cup.
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12
Set the cup in a microwave oven and cook on high for 45 seconds, until the cake is fluffy and risen.
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13
Invert the cup onto a plate and let stand for at least 1 minute.
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14
Repeat with the remaining batter and cups.
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15
Remove and discard the cups.
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16
Serve right away.
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17
Looking for more dessert ideas?
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18
Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
