Caramel soufflés with caramel sauce

Caramel soufflés with caramel sauce

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(4 ratings)

Prep: 30 mins Cook: 30 mins 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 and extra info

Nutrition: per serving

  • kcal545
  • fat35g
  • saturates21g
  • carbs6g
  • sugars54g
  • fibre1g
  • protein4g
  • salt0.49g
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  • 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


  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.

  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.

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Comments, questions and tips

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2nd Jan, 2012
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!
2nd Aug, 2011
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.
30th Dec, 2010
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!
18th Sep, 2013
Is it possible to make the soufflé batter in advance, place in the ramekins, then leave in the fridge for a few hours before baking?
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