Milk and Caramel Souffle Dessert with White Chocolate and Cherry Sauce

1.In a medium saucepan, combine the milk and sugar. Heat over medium heat until it begins to simmer, stirring occasionally.

2.In a small bowl, whisk together the cornstarch and egg yolks until smooth.

3.Slowly pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly.

4.Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.

5.Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 2-3 minutes.

6.Remove from heat and stir in the vanilla extract. Set aside to cool slightly.

7.In a separate saucepan, combine the granulated sugar and water for the caramel. Cook over medium heat, stirring occasionally, until the sugar has dissolved.

8.Increase the heat to high and cook, without stirring, until the mixture turns a deep amber color, about 6-8 minutes.

9.Remove from heat and carefully whisk in the heavy cream until smooth.

10.Stir in the sea salt and set aside to cool.

11.Preheat the oven to 375°F (190°C).

12.In a clean mixing bowl, beat the egg whites until stiff peaks form.

13.Gently fold the beaten egg whites into the cooled milk mixture until well combined.

14.Divide the mixture evenly among 4-6 ramekins or souffle dishes.

15.Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the souffles are puffed and golden brown on top.

16.While the souffles are baking, prepare the white chocolate crisps. Line a baking sheet with parchment paper.

17.Melt the white chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth.

18.Drop spoonfuls of melted white chocolate onto the prepared baking sheet, spreading them into thin circles using the back of a spoon.

19.Place the baking sheet in the refrigerator for about 10 minutes, or until the white chocolate crisps have hardened.

20.While the souffles are cooling and the white chocolate crisps are hardening, prepare the cherry sauce.

21.In a small saucepan, combine the cherries, granulated sugar, water, and lemon juice.

22.Cook over medium heat, stirring occasionally, until the cherries are soft and the sugar has dissolved.

23.In a separate small bowl, whisk together the cornstarch and a tablespoon of water to make a slurry.

24.Pour the slurry into the cherry mixture and cook, stirring constantly, until the sauce thickens, about 2-3 minutes.

25.Remove from heat and let cool slightly.

26.To serve, dust the souffles with powdered sugar and top each with a white chocolate crisp.

27.Drizzle the caramel sauce and cherry sauce over the souffles.

28.Enjoy the souffle-like milk and caramel dessert with a little bit of crispy white chocolate and cherry sauce!