Back to Basics Cooking Club - Sauces

Ingredients for Caramel Soufflé: 
  • unsalted butter, for ramekins
  • turbinado sugar, for ramekins
  • 1½ cups granulated sugar
  • 2 tablespoons water
  • 1 cup heavy cream, heated
  • 2 cups milk, heated
  • 5 large egg yolks, room temperature
  • 2 tablespoons all-purpose flour (optional)
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 10 large egg whites, room temperature
Procedure for Caramel Soufflé: 
  1. Preheat oven to 350 FUsing a pastry brush, brush six 4-by-2½ inch (10 ounce) ramekins with butter, brushing the sides with an upward stroke. Coat each with turbinado sugar, shaking out excess; set aside on baking sheet.
  2. In a large saucepan, add 2 tablespoons of water to 1 cup of granulated sugar over high heat, without stirring, until edges begin to turn golden. Stir sugar, working from the edges toward the center, until sugar is melted and caramel in color, 3 to 5 minutes.
  3. Remove sugar from heat and slowly whisk in cream, taking care as mixture may splatter and bubble. Add milk and whisk to combine. Return to heat and bring caramel mixture to a boil.
  4. Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk together egg yolks and 2 tablespoons granulated sugar until light and fluffy. Add flour, salt and cornstarch and whisk until mixture becomes thick and stiff, like buttercream. Slowly whisk in half of the caramel mixture until well combined. Transfer to saucepan with remaining caramel mixture and return to heat. Cook, whisking, until mixture is thickened and separates from the pan, about 5 minutes. Transfer caramel mixture to a large bowl; cover with plastic wrap pressing down on the surface to prevent a skin from forming.
  5. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium speed until foamy. Increase speed and add remaining 6 tablespoons granulated sugar in three additions, beating well after each addition, until whites form very stiff peaks. Whisk half of the whites into caramel mixture; gently fold remaining whites into caramel mixture.
  6. Divide mixture evenly between prepared ramekins. If desired, place each filled ramekin, one at a time, in a microwave set at 50 percent power. Cook for 10 seconds, turn, and cook for 10 seconds more.
  7. Place ramekins on a large baking sheet and transfer to oven. Bake until soufflés have risen and tops are golden and slightly firm to the touch, about 18 minutes if using a microwave (about 20 if not). Serve immediately.
Ingredients for Ginger Crème Anglaise:
  • 1½ cups heavy cream
  • 1/4 cup granulated sugar 1½ teaspoons vanilla extract or vanilla bean paste
  • 1 2-inch piece fresh ginger, peeled and sliced
  • 1/8-inch-thick or 2 teaspoon dried ginger
  • 4 large egg yolks
Procedure for Ginger Crème Anglaise:
1. In a saucepan, heat the cream, sugar, vanilla, and ginger over medium heat, stirring occasionally, until simmering, about 3 minutes. Remove from the heat, cover, and let sit for up to 30 minutes; the longer it sits, the more intense the ginger flavor will be.
2. Whisk the yolks in a small bowl until smooth. Return the cream mixture to a simmer over medium heat. Whisk a quarter of the cream into the yolks to warm them. Using a wooden spoon, stir the yolk mixture into the cream. Continue stirring over medium heat until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 170°F to 175°F, about 2 minutes. Immediately remove from the heat and strain through a fine sieve into a bowl.
3. Serve chilled
 
Culinary Terms:
5 Mother Sauces:
1. Béchamel – Roux and milk (ex. Alfredo Sauce)
2. Velouté – Lightly cooked roux and Stock (chicken, fish, or vegetable)
3. Espagnole – Onion, celery, carrot, dark roux, beef stock, and pork fat (ex. Madeira)
4. Hollandaise – Egg yolk, Clarified Butter, lemon Juice (ex. Béarnaise)
5. Tomato - Butter, carrot, onion, garlic, tomato, stock, roux and a little sugar
Soufflé – Translate from French to English – “to blow."  
Roux – A roux works to thicken liquids and traditionally made with equal parts flour to fat. Also used in n 4 of the 5 mother sauces.
Mirepoix – Is a flavor based made with diced carrots, celery and onions generally cut into the same size. It’s used in a ratio that is 2-part onion, 1-part celery and carrot.
Microwave Tip This creates a sugar crust around the soufflé and will help it to rise.
 


 

 

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