Caramel soufflé with caramel sauce
My wife loves a soufflé so for Valentines I thought I would attempt one. This is my take on a BBC recipe. If I pluck up the balls to cook this again I'll add some more photos!
Caramel soufflé with caramel sauce
My wife loves a soufflé so for Valentines I thought I would attempt one. This is my take on a BBC recipe. If I pluck up the balls to cook this again I'll add some more photos!
Cooking Instructions
- 1
I recommend you do up to step 5 ahead of time to allow things to cool and to calm your nerves!
- 2
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)
- 3
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.
- 4
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.
- 5
Once your ready to start cooking again pre heat your oven to 180c.
- 6
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.
- 7
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
- 8
Decant into your chilled bowls and smooth the top off. Run your finger around the outside of the bowl to set the edge.
- 9
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.
- 10
Serve with the warmed sauce and bask in the warm glow of an impressed partner!
Cooksnaps
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