Salted Caramel Soufflés with Salted Caramel Sauce
Preparation 30 minutes
Cooking 30 minutes
120g butter, plus extra for greasing
2 tablespoons demerara sugar, for ramekins
300g + 2 tablespoons extra light, soft brown sugar
1 teaspoon fine salt
300ml thickened cream
1 teaspoon vanilla extract
4 egg yolks
2 tablespoons cornflour
6 egg whites
Thick cream or ice-cream, to serve
- Heat oven to 200’C (180’C fan forced). Butter 4 x 300ml individual soufflé dishes or ramekins and sprinkle all over with demerara sugar. Place on a baking tray.
- Melt the butter in a medium-sized saucepan over medium-high heat, then add sugar, salt, cream and vanilla. Stir to combine. When sugar is melted, reduce heat and simmer for 1 min until sauce-like. Pour 200ml into a jug for serving.
- Combine egg yolks and cornflour then stir 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 of electric mixer until foamy, then gradually beat in the remaining 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 mixture evenly between prepared ramekins and use a palette knife to scrape top level. Run your thumb and forefinger or a paring knife around the inner wall of the ramekin. This creates a small wall of air between the souffle and the ramekin, which helps the souffle rise up straight.
- Bake until souffles have risen and tops are golden and slightly firm to the touch, about 20-25 minutes. The soufflés should still be a little unset in the middle, but not runny. Serve immediately with reheated caramel sauce and cream or ice-cream.