Caramel soufflé

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 200C

Step 2

Butter 5 x 150ml individual soufflé dishes or ramekins and sprinkle all over with 2 tbsp soft brown sugar. Place on a baking sheet.

Step 3

Melt the butter in a saucepan, then add sugar, cream, vanilla and a good pinch salt

Step 4

When sugar is melted, bubble for 1 min until it looks like a sauce.

Step 5

Pour 200ml into a jug for serving.

Step 6

Stir egg yolks and flour into remaining caramel in the saucepan

Step 7

Whisk constantly over medium heat until mixture thickens, about 3 mins. Sieve into a bowl and cool for 15 mins.

Step 8

Beat egg whites in large bowl until foamy, then gradually beat in remaining 2 tbsp sugar until whites are stiff but not dry.

Step 9

Fold one-third of whites into caramel mixture in the pan, then fold that back into the whites.

Step 10

Divide among dishes, and use a palette knife to scrape top level

Step 11

Bake until soufflés are puffed and golden – about 11 mins. The soufflés should still be a little unset in the middle, but not runny

Step 12

Serve immediately with caramel sauce

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