Chilled Lemon Souffles with Caramel Sauce

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Silky caramel sauce served with a foamy soufflé makes 
for an opulent textural contrast.
And unlike a warm soufflé that you bake, 
this chilled version (and the sauce) can be
made ahead. 

Vegetable oil
1/4 cup water
1 teaspoon unflavored gelatin
3 large eggs, separated
2 tablespoons cornstarch
1 cup plus 2 tablespoons whole milk
6 tablespoons sugar, divided
6 tablespoons fresh lemon juice
1 1/2 teaspoons finely grated lemon peel

Lightly oil six 3/4-cup soufflé dishes or custard cups; set aside. 
Pour 1/4 cup water
into small bowl. Sprinkle gelatin over; let stand until 
gelatin softens, about 15 minutes.

Meanwhile, whisk egg yolks and cornstarch in medium bowl until smooth. Combine 
milk and 3 tablespoons sugar in heavy medium saucepan; stir over medium heat until 
sugar dissolves and mixture comes to simmer. Gradually whisk 1/3 of hot milk mixture 
into yolk mixture. Pour mixture back into remaining milk mixture in saucepan. Whisk 
constantly over medium-high heat until mixture boils and thickens, about 2 minutes. 
Reduce heat to medium and whisk 2 minutes longer. Remove from heat; whisk in 
lemon juice and lemon peel. Add gelatin mixture; stir until gelatin dissolves.

Whisk egg whites and remaining 3 tablespoons sugar in medium bowl to blend. Set 
bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); 
whisk constantly until instant-read thermometer inserted into mixture registers 140°F, 
about 2 minutes. Transfer egg white mixture to large bowl of stand mixer and beat until 
stiff peaks form. Fold egg white mixture into warm lemon custard in 3 additions. 
Transfer mixture to medium bowl; let stand 10 minutes to cool slightly.

Divide lemon custard among prepared soufflé dishes; level off tops with back of knife. 
Refrigerate soufflés uncovered overnight. (Can be prepared 2 days ahead. Cover and 
keep refrigerated.).

Run small knife around soufflés to loosen. Place small plate atop 1 soufflé and invert. 
Using both hands, hold plate and soufflé dish tightly together and shake gently, 
allowing soufflé to settle on plate (if soufflé does not release from dish, place bottom of 
soufflé dish in 1 inch of warm water for 20 seconds). Repeat with remaining soufflés. 
Spoon room-temperature Caramel Sauce generously over top of each soufflé and serve. Makes 6.

3/4 cup sugar
1/2 cup water
1/4 cup light corn syrup
3/4 cup whipping cream
Combine sugar, 1/2 cup water, and corn syrup in heavy medium saucepan. Stir over 
medium heat until sugar dissolves. Increase heat and boil without stirring until mixture 
turns a deep amber color, occasionally brushing down sides of pan with wet pastry 
brush and swirling pan, about 10 minutes. Remove from heat. Carefully add cream (you 
may want to stand back — mixture will bubble vigorously). Stir sauce over low heat 
until any caramel bits dissolve and sauce is smooth. (Can be prepared 1 day ahead. 
Cover and refrigerate. Rewarm over medium-low heat just until pourable, then let 
caramel sauce cool to room temperature.) Makes about 1 1/3 cups.

Source: Bon Appétit

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