Caramel Souffle

Directions

1. 1
   Place 1 1/2 cups sugar in a skillet.
2. 2
   Heat until brown over medium heat.
3. 3
   Pour into a 3-quart casserole or Bundt pan.
4. 4
   Coat the sides and bottom.
5. 5
   Rub with butter.
6. 6
   Beat egg whites until very stiff.
7. 7
   Add 1 pound of sugar gradually, beating constantly.
8. 8
   The remaining sugar, put in a skillet and brown.
9. 9
   Add a little water and cook until the syrup forms a thread.
10. 10
    Pour into the egg whites at medium speed.
11. 11
    Return to high speed and beat for 12 minutes. Pour in buttered container and bake at 300° in a hot water bath for 1 hour or until firm, but light.