- Cook Time: 30 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 545
- Carbohydrate Content: 6g
- Fat Content: 35g
- Fiber Content: 1g
- Protein Content: 4g
- Saturated Fat Content: 21g
- Sodium Content: 0.49g
- Sugar Content: 54g
Caramel souffles with caramel sauce Recipe
Caramel souffles with caramel sauce is a Caramel recipe for 4 - 8 people, takes only 30 mins; recipe has unsalted butter, brown sugar and whipping cream.
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
Instructions
- 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.