- 2 tbsp Butter
- 1/2 tsp salt
- 3/4 cup milk
- 2 egg whites
- 2 cup all-purpose flour
- pepper to taste
- 4 eggs whole
- 1/4 tsp cream of tartar
Why must we serve our guests a Soufflé Carême?
It is because dessert is like a triumphant celebration every great dinner deserves! Hence it must be something new and special enough to excite and catch the attention of already stuffed diners.
In cases where your guests can hardly move with their bellies full, you must serve them a puff of delicious hot air, otherwise known as Soufflé Carême. This scrumptious delicacy was gifted to the world by none other than the chef extraordinaire, Antonin Carême.
Soufflé was a dessert fit for a king, and now all of us can serve it on our table with this recipe.
The core ingredient of Soufflé is egg, and we all know how nutrient dense eggs are. If you don’t like eggs in its original form, then there’s no better way to trick your taste buds than with the help of soufflés.
By tweaking and adding some ingredients, soufflé can be made suitable for any sort of diet.
How to Make Soufflé Carême
During Carême’s time, China or porcelain didn’t use to exist and he had to use pastries and bread casings to prepare his soufflé.