Potato Soufflé with Dulce de Leche and Milk Pudding

Adapted from Octaphilosophy by André Chiang.

Ingredients

Dulce de Leche

1. Condensed milk, 1 can (250g)
2. Unsalted butter, 20g
3. Salt, 2g

Milk Pudding

1. Milk, 325ml
2. Caster sugar, 75g
3. Salt, 2g
4. Agar agar, 8g

Potato Soufflé

1. 3 potatoes
2. Egg whites, 2
3. Potato starch, 100g
4. Oil, for deep-frying

Instructions

Dulce de Leche

1. Fill a medium pan with water and bring to a boil.
2. Fully submerge the can of condensed milk in the water.
3. Reduce heat to a simmer and cook for 2h.
4. Turn the can over and cook for another 2h.
5. Ensure that water level is constantly above the can, and top up with more water if necessary.
6. Remove from water carefully and let cool slightly, before opening can and pouring into a bowl.
7. Stir in butter and salt.
8. Transfer to a piping bag.

Milk Pudding

1. In a pan, combine all ingredients and bring to a boil.
2. Transfer to an ice bath and leave until set.
3. Blend until smooth.
4. Transfer to a piping bag.

Potato Soufflé

1. Thickly slice the potatoes.
2. In a small bowl, lightly beat the egg whites.
3. Working with 2 potato slices at a time, brush 1 with egg white and another with potato starch.
4. Sandwich them together tightly, expelling any air.
5. Make a total of 24-26 "sandwiches".
6. Deep-fry at 170C for 60s until puffed and golden brown.
7. Drain on paper towel.
8. Create a small hole in the potato soufflés. Pipe in some milk pudding and dulce de leche. 
9. Serve immediately.