Caramel recipe for 4 - 8 people, takes only 30 mins; recipe has unsalted butter, brown sugar, whipping cream, vanilla extract, egg yolk, plain flour and egg white.
Caramel souffles with caramel sauce
Course: Caramel
Servings
4 - 8
servings
Prep time
30 mins
Ingredients
- Brown Sugar: 200g light, soft brown sugar, plus 4 tbsp extra
- Plain Flour: 1 tbsp plain flour
- Unsalted Butter: 100g unsalted butter, plus extra for greasing
- Egg Yolk: 2 egg yolks
- Vanilla Extract: 1 tsp vanilla extract
- Whipping Cream: 200ml whipping cream
- Egg White: 3 egg whites
Directions
- Heat oven to 200C/180C fan/gas 6. Butter 5 x 150ml individual souffle 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 souffles are puffed and golden - about 11 mins. The souffles 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 souffles are baking.
