Caramel soufflés with caramel sauce

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• Belkey

  30 December 2010

  Belkey rated and commented on this recipe

  

  These looked and tasted great, but were too hot to eat when they came out of the oven, so by the time they cooled down enough to eat, they had sunk!

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• Siobhan

  02 August 2011

  Siobhan commented on this recipe

  Made this last night, easy enough however inedibly sweet. When looking at other recipes only have approx half amount of sugar. Will not be making again.

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• Julia89

  02 January 2012

  Julia89 rated and commented on this recipe

  

  SO easy to do! I'd never made a souffle before this one, and decided to make it for a dinner party. It turned out fantastically! Very easy to read instructions, they were well risen and tasted absolutely gorgeous, i had many many complements on the pud! Only thing i would mention was that the mixture was only enough to fill 4 ramekins (and only just!). Perhaps my ramekins were a little large than what this recipe states, but they are regular sized ramekins. Any smaller and i'd feel as though i was cheating my guests out of a pudding! All in all, you MUST try!

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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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Difficulty and servings

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

Preparation and cooking times

Prep 30 mins

Cook 30 mins

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

PER SERVING

545 kcalories, protein 4g, carbohydrate 6g, fat 35 g, saturated fat 21g, fibre 1g, sugar 54g, salt 0.49 g

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