Soufflés kind of remind us of the preparation of a sponge cake, we separate yolk and later fold in egg whites, however, it is evident that the soufflés have a much higher proportion of eggs to flour and particularly of egg whites. This is why the soufflés rise so much in the oven and also one of the reasons they must be served immediately (within 2 minutes from the oven) because they will rapidly deflate, losing part of its presentation and charm.

A Creme Caramel is not very different from any other baked custard. To make it first make some caramel with water and sugar over the stove and line the bottom of your pan or cup it. Before pouring the custard on top, let the caramel cool down. Once it is cool pour you custard into the mold and put it in the over on a bain-marie. Let it cool and refrigerate, after refrigerating for some time, some of the caramel will be released and form a beautiful sauce when unmolded.

The white cover we used on this cake is an Italian buttercream. In an Italian buttercream we use the Italian method to make meringue, in this method sugar is heated with water to a soft ball stage (240F) and then slowly added to you beaten egg whites. Finally we add softened butter a little at a time, making sure it is incorporated to our meringue, to finish we flavor the buttercream with vanilla extract and it is ready for piping.