Testing.. Testing.. One Egg. Four Mini Ramekins. Carob Cayenne Soufflés.

This is a test recipe. I am doing some experimenting. One egg carob cayenne pepper soufflé recipe. An important thing to note, this recipe wasn’t intended to be for the blog. Also, I was too lazy to want wash the Kitchen-Aid before I even started so I whipped the single egg white by hand in the PYREX? Yes, I used my glass measuring PYREX for the beating the egg whites. Because of this cream of tarter is needed. If you are using a copper bowl, no cream of tarter is needed. The chemical properties of the bowl take the place of the acid in the cream of tarter and help create your gorgeous soft peaked egg whites. A mini pot for the melting. A cup for the egg yolk whipping. A teaspoon for the tasting. 10:pm on a Sunday.

Take a look. Try it out. Let me know what you think.

The Recipe

One Egg Carob Cayenne Pepper Mini Soufflés

Four mini soufflé ramekins. LeCreuset, my choice.
I egg
1/4 teaspoon cream of tarter
2 tablespoons of unsweetened carob powder
4 tablespoons of white granulated sugar plus some for the ramekins
4 tablespoons salted butter plus some for ramekins
pinch of salt for the egg whites
1/4 teaspoon cayenne pepper

350 degrees Fahrenheit oven is the temperature I baked for this round. Sugar melts at 366 degrees Fahrenheit so the sugar didn’t fully melt in the ramekins. Ovens should typically be 400 degrees Fahrenheit for soufflés.

Prepare your ramekins by coating them with butter and sugar. Place them in the baking pan and set aside.

Wash hands. Oil on hands is not good here.
Seperate the egg yolk from the egg white. Crush the shells. Set aside.

In a bowl, whisk your egg yolk until creamy. Set aside.
Sift your carob powder into a bowl, add cayenne pepper and stir with a fork. Add the carob cayenne dry mixture to a small pot with the butter. Let butter melt and stir ingredients together until smoothie liquid. Set aside to cool. Once cooled, whisk carob powder and creamy beaten egg yolk together.

Now for the egg whites. With a whisk, beat eggs until slightly frothy. Add a pinch of salt and whisk a little more. Once the egg whites start to become opaque, add cream of tarter. I elected not to use the Kitchen-Aid stand mixer and whisk by hand. I didn’t want to wash it. Mixing by hand takes some umph but I did it.
Then fold the egg whites into your carob egg yolk mixture with a silicone spatula. After all is blended and smooth of course. Don’t over fold or over mix. Finally, add your prepared batter to your ready to go ramekins.
Bake for 30 minutes.

Until Nex Time…

Louis XIII

1 Comment