I recommend you do up to step 5 ahead of time to allow things to cool and to calm your nerves!

Grease your soufflé dishes and get them in the fridge to chill. (I used 0.2l la crousset dishes which were a little too big for my ingredients)

Next melt your butter in a pan, add the sugar, cream, vanilla and a good pinch of salt. Cook until it thickens into a sauce, a minute or two.

Pour 100ml of your sauce into a jug for serving later as a sauce. With the other half add the egg yolks, stir over heat until it thickens in about 2-3 minutes. Sieve into a bowl and allow to cool.

Once your ready to start cooking again pre heat your oven to 180c.

Put your egg whites in a bowl and whisk until foamy. Gradually add 1 tbsp of sugar and whisk vigorously. You will need a mixing machine for this! Beat until the mixture is stiff enough to hold the bowl upside down and it looks fluffy.

Now take a deep breath. Gradually fold your cool caramel egg yolk mix into the whites. Try to be as gentle as possible to keep the air in the egg whites

Decant into your chilled bowls and smooth the top off. Run your finger around the outside of the bowl to set the edge.

Put in the oven and then pace around the kitchen hoping it rises! It will need about 10-12 minutes. The top should look set but it should still be runny in the centre.