This is for all the butterscotch lovers out there! We got this Butterscotch Soufflé recipe from Daniel’s brother Aaron, who got it from his friend who’s a chef. Since we had a bag of butterscotch chips at home, we felt that it was the best way to utilize them! Why not, right? The word soufflé is French for “to puff up” which is exactly what will happen once it’s in the oven. The combination of the creamy base and the whipped egg whites will create this fluffy baked cake. Now, I have to warn you that this is definitely a very sweet soufflé, but if you have a sweet tooth, then you’re in for a treat!
Heat 1 cup milk with 1 vanilla bean over medium heat just until the milk starts to boil. Remove from heat and set aside.
In a bowl, mix 1 1/2 ounces unsalted butter (at room temperature), 5 tbsp sugar, and 1/4 cup all-purpose flour, and a pinch of salt to make a paste.
Whisk the paste mixture into the hot milk and stir until smooth. Return pot to the heat and cook briefly, stirring constantly, for 2 minutes.
Remove from heat and add 8 ounces of butterscotch chips. Mix until chips are fully melted and smooth. Whisk in 4 egg yolks, 1 at a time until incorporated, followed by 2 tbsp Scotch whiskey. Cook for 2 more minutes, stirring constantly, then remove from the heat. Strain through a fine mesh strainer and cool.
Whip 3/4 ounce egg whites in a mixing bowl to soft peaks. Add 4 tsp sugar, 4 tsp cornstarch, and a pinch of cream of tartar and then whip everything together to form stiff peaks (as shown).
Fold half of the egg whites into the soufflé base, then add this mixture into the bowl of remaining egg whites and gently fold until the whites are just barely incorporated. Doesn't that look so pretty??
Pour the batter into 6 small soufflé cups that have been lightly buttered and dusted with sugar. Bake at 400-degrees for about 9-12 minutes, or until fully risen. (We used larger soufflé cups, so it took about 15-20 minutes).
Because soufflés have a tendency to fall or sink rather fast, it is best to eat immediately out of the oven (after you dust with some powdered sugar). I did my best to take a picture before the poor thing fell flat! Either way, I'm sure you'll enjoy this soufflé - since it took a lot of work! Bon appétit!
To view or print-out this recipe, click here: Butterscotch Soufflé