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Caramel soufflés with caramel sauce

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

  • Prep: 30 mins
    Cook: 30 mins
    Plus cooling
  • Makes 5 (to serve 4, with a spare for testing)
  • More effort
  • Makes 5 (to serve 4, with a spare for testing)
  • More effort
  • Calories 545
  • Carbohydrates 6
  • Saturated Fat 21
  • Sugar 54
  • Protein 4
  • Fat 35
  • Fibre 1
  • Salt 0.49

Nutrition per serving

  • Calories 545
  • Carbohydrates 6
  • Saturated Fat 21
  • Sugar 54
  • Protein 4
  • Fat 35
  • Fibre 1
  • Salt 0.49

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

  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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