Caramel Souffle - cooking recipe

Ingredients

12 egg whites
2 lb. granulated sugar (2 c. sugar = 1 lb.)

Preparation

Place 1 1/2 cups sugar in a skillet.
Heat until brown over medium heat.
Pour into a 3-quart casserole or Bundt pan.
Coat the sides and bottom.
Rub with butter.
Beat egg whites until very stiff.
Add 1 pound of sugar gradually, beating constantly.
The remaining sugar, put in a skillet and brown.
Add a little water and cook until the syrup forms a thread.
Pour into the egg whites at medium speed.
Return to high speed and beat for 12 minutes. Pour in buttered container and bake at 300\u00b0 in a hot water bath for 1 hour or until firm, but light.