CARAMEL SOUFFLéS WITH CARAMEL SAUCE
Soufflés are always an after-dinner winner, and these saucy caramel treats are no exception
Provided by Sarah Cook
Categories Dessert
Time 1h
Yield Makes 5 (to serve 4, with a spare for testing)
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 545 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.49 milligram of sodium
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