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Caramel Praline Souffle

  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1 1⁄2 Cup (24 tbs)
  Caramels 28 (Kraft Brand)
  Sugar 2 Tablespoon
  Eggs 5 , separated
  Heavy cream 1 Cup (16 tbs), whipped
  Chopped pecans 1⁄4 Cup (4 tbs), toasted

Combine gelatin and 1/2 cup cold water.
Melt caramels and sugar with remaining water in saucepan over low heat.
Stir frequently until sauce is smooth.
Stir small amount of hot mixture into egg yolks; return to hot mixture.
Cook 3-5 minutes over low heat, stirring constantly, until thickened.
Stir in gelatin.
Cool to room temperature.
Fold stiffly beaten egg whites and whipped cream into caramel mixture.
Wrap a 3-inch collar of aluminum foil around top of 1-quart souffle dish; secure with tape.
Pour mixture into dish; chill until firm.
Remove foil collar before serving.
Melt sugar in skillet over medium heat until clear and caramel colored.
Stir in nuts; spoon onto greased cookie sheet.
Immediately separate nuts with two forks.
Cool; break into small pieces.
Sprinkle over souffle before serving.

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