-
1
Prepare the souffle Preheat the oven to 375.
-
2
Use a pastry brush to coat the inside of eight to ten 1-cup souffle molds evenly with softened butter.
-
3
Fill each mold with granulated sugar, the sugar sticks to the bottom and side of them.
-
4
Prepare the souffle Place a 1 quart saucepan half-filled with water over medium heat and bring it to a simmer.
-
5
Make a double boiler by setting a large heatproof mixing bowl over the simmering water.
-
6
Place the caramel-walnut base in the mixing bowl and heat until warm.
-
7
If the base is too thick (having the consistency of peanut butter), you can add the rum to loosen it slightly.
-
8
The base will be easier to incorporate into the warm meringue if they are each about the same temperature.
-
9
Prepare the souffle Pour the egg whites, meringue powder, and lemon juice into a medium-size mixing bowl and whisk to combine.
-
10
Old egg whites whip better than fresh ones but adding meringue powder to fresh egg whites will produce the same result.
-
11
The lemon juice will keep the egg whites from separating and having a crumbly texture.
-
12
Prepare the souffle While the base is heating, pour the water, sugar, and corn syrup into a 1-quart heavy-bottomed saucepan and place over medium-high heat.
-
13
Insert a candy thermometer and cook the mixture until it reaches 250e, what is known as the soft ball stage.
-
14
Remove the cooked sugar from the heat.
-
15
Prepare the souffle Use an electric mixer set on medium speed to whip the egg whites for about 5 seconds.
-
16
Increase the mixer speed to medium-high and make an Italian meringue by pouring the hot sugar down the side of the mixing bowl into the whipping whites.
-
17
Be careful not to pour the hot sugar directly onto the beaters, or it will splatter.
-
18
I add the cooked sugar when I start to whip the meringue to give the meringue more strength and elasticity while making it heavier.
-
19
This will help the souffle hold up for 2 to 3 hours before being baked.
-
20
Continue to whip the meringue until stiff and glossy, about 5 minutes.
-
21
Prepare the souffle Combine about one third of the meringue with the caramel walnut mixture, using a rubber spatula to gently fold them together.
-
22
Fold the remaining meringue into the mixture.
-
23
Remember to fold to the bottom of the bowl to evenly distribute the walnut mixture.
-
24
Use a rubber spatula to fill the prepared souffle molds, rounding the tops.
-
25
Place the souffles in the oven on the center rack and remove the top oven rack if necessary to allow enough room for them to rise.
-
26
Bake until the souffles have risen to about one and a half times their original height and start to brown on top, about 20 minutes.
-
27
I prefer the center of the souffle to be soft and a little wet.
-
28
If you like a drier souffle, bake it a few minutes longer.
-
29
Serve immediately with a side of whipped cream or creme anglaise, if desired.
