Name: Caramel soufflés with caramel sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 5 (to serve 4, with a spare for testing)
Cuisine: French
Ingredients: 100g unsalted butter plus extra for greasing; 200g light, soft brown sugar plus 4 tbsp extra; 200ml whipping cream; 1 tsp vanilla extract; 2 egg yolks; 1 tbsp plain flour; 3 egg whites

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Caramel soufflés with caramel sauce

Caramel soufflés with caramel sauce

Sarah Cook

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Makes 5 (to serve 4, with a spare for testing)

More effort

Prep: 30 mins

Cook: 30 mins

Plus cooling

A star rating of 4.3 out of 5.9 ratingsRate

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Soufflés are always an after-dinner winner, and these saucy caramel treats are no exception

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Ingredients

Nutrition

Units:

MetricUS

100g unsalted butter

plus extra for greasing
200g light, soft brown sugar

plus 4 tbsp extra
200ml whipping cream
1 tsp vanilla extract
2 egg yolks
1 tbsp plain flour
3 egg whites

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Nutrition: per serving

kcal545
fat35g
saturates21g
carbs6g
sugars54g
fibre1g
protein4g
salt0.49g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Butter 5 x 150ml individual soufflé dishes or ramekins and sprinkle all over with 2 tbsp soft brown sugar. Place on a baking sheet. Melt the butter in a saucepan, then add sugar, cream, vanilla and a good pinch salt. When sugar is melted, bubble for 1 min until it looks like a sauce. Pour 200ml into a jug for serving.
step 2

Stir egg yolks and flour into remaining caramel in the saucepan. Whisk constantly over medium heat until mixture thickens, about 3 mins. Sieve into a bowl and cool for 15 mins. Beat egg whites in large bowl until foamy, then gradually beat in remaining 2 tbsp sugar until whites are stiff but not dry. Fold one-third of whites into caramel mixture in the pan, then fold that back into the whites. Divide among dishes, and use a palette knife to scrape top level. Bake until soufflés are puffed and golden – about 11 mins. The soufflés should still be a little unset in the middle, but not runny, so if you’re serving four, break into your tester to check. Return the rest to oven for 2 mins if underdone. Serve immediately with caramel sauce, warmed a little while soufflés are baking.

Recipe from Good Food magazine, January 2011

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A star rating of 4.3 out of 5.9 ratings

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