The BBC Good Food logo
Caramel soufflés with caramel sauce

Caramel soufflés with caramel sauce

A star rating of 4.7 out of 5.7 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • More effort
  • Makes 5 (to serve 4, with a spare for testing)

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

Nutrition: per serving
HighlightNutrientUnit
kcal545
fat35g
saturates21g
carbs6g
sugars54g
fibre1g
protein4g
low insalt0.49g
Advertisement

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

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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content