Caramel Soufflé and Apple Ice-Cream

IMG_Caramel Soufflé and Apple Ice-CreamThis Caramel Soufflé and Apple Ice-Cream is my smug take of a caramel apple. I’m smug about it because, not only do both components taste so good separately and together, but ice-creams and especially soufflés are notoriously difficult to make. Not these ones. This ice-cream is based on my 1-can-condensed-milk:500ml-cream model with just a little green apple liqueur added. All the ingredients are whisked up with an emersion blender or a hand whisk until stiff like whipped cream and then frozen. this takes MAXIMUM 4 minutes before freezing and there is no blitzing as it freezes and no ice-cream-maker required.

I was lucky enough to attend an evening in Cooks Academy in Dublin in December where we were taught how to make a starter, main and dessert for dinner parties. The dessert was a chocolate soufflé and it was as delicious as it was simple. 1 egg and 60 grams of chocolate per person. I couldn’t remember times or temperatures or how much sugar was used but I loosely used that 1egg:60g ratio to form this soufflé recipe, just swapping the chocolate out for caramel. The caramel comes in 397g tins which means I should have added 7 and a half eggs to keep to the 1egg:60g ratio but because live is too short for halving raw eggs I used 7 eggs for the one 397g tin of caramel. I didn’t add any extra sugar because what is caramel if not burned sugar? Any other time, the answer to that question would be ‘nothing’ but these tins of caramel I’m referring to are actually tins of sweetened condensed milk that are boiled until the sugars caramelise leaving you with an incredibly creamy, thick caramel, not the kind of caramel you get by burning sugar on its own in a pan for sugar work. But for all intents and purposes, it’s sugar!

The soufflé procedure is actually really simple. Separate the eggs, add whatever flavouring you choose (melted chocolate, caramel, peanut butter, nutella, raspberry puree) into the egg yolks, mix until combined, beat the whites until stiff and fold into the flavoured yolk mixture. Then you pour the airy mixture into greased ramekins at bake. I baked mine at 200 degrees celsius for 16 minutes and they were perfect but cooking times depend on the size of your ramekins. Mine are bigger than usual with a volume of 200ml or 6 fluid ounces so you may have to adjust if yours if smaller. If your ramekins are a normal size, I’d give it 13 minutes.

Caramel Soufflé and Apple Ice-Cream


    For the Soufflé:
  • 7 eggs, separated
  • 1 400g tin of caramel
  • 2 tbsp butter, melted
  • 2 tbsp cocoa powder, melted
  • For the Ice-Cream:
  • 500 ml cream
  • 1 tin of sweetened condensed milk
  • 100 ml green apple liqueur


    For the Ice-cream:
  1. Mix all the ice-cream ingredients in a bowl and beat with a hand-blender or egg-beater until it resembles whipped cream. Decant into a freezer-proof container, cover with a lid or with tin foil and freeze for at least 6 hours but preferable overnight.
  2. For the Soufflés:
  3. Brush the insides of 6 large ramekins with the melted butter, brushing from the bottom to the top vertically (this gives them a better rise) and put them in the fridge for 10 minutes. 10 minutes later, give them a second coat of melted butter and dust the insides with the cocoa powder. Discard and excess cocoa.
  4. Whisk the yolks and caramel together until smooth and combined. This can be done a few hours before serving.
  5. Just before serving, whisk the egg whites together until stiff and satiny. Mix a little of the whites into the caramel/yolk mixture to lighten the mixture before gently folding in the remaining egg whites trying to keep as much air in the mixture as possible.
  6. Decant into your ramekins and bake at 200 degrees Celsius for 16 minutes.
  7. Serve immediately with the apple ice-cream.
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