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.
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.