A sweet, light and fluffy dessert. This caramel souffle is easy to make and economical as a great dessert after any meal.
- 60g (2oz) butter
- 60g (2oz) plain flour
- 300ml (½ pint) milk
- 4 tablespoons caster sugar
- 3 large eggs, separated
- Icing sugar, for dusting
- 1.25 litre (2 pint) soufflé dish, well-buttered and sides dusted with caster sugar
Melt butter in a pan and stir in flour to make a very thick roux. Beat well and cook for a minute. Stir in the milk gradually, until it is absorbed and makes a thick sauce. Cook for a minute, then remove from the heat and leave to cool for a few minutes.
Set the oven to Gas Mark 6 or 200°C. Heat 3 tablespoons of sugar in a heavy-based pan until it melts and caramelises. Pour the mixture into the sauce and beat well. Beat in the egg yolks, one at a time, off the heat. Put the mixture into a large bowl.
Whisk the egg whites to a soft peak, then whisk in the last tablespoon of sugar and whisk again. Fold carefully into the sauce and spoon into the soufflé dish.
Put soufflé dish in a roasting tin. Pour hot water round to come at least a third of the way up the dish, and bake in the centre of the oven, or just above, for 45 minutes until well risen and golden brown. Dust with icing sugar and serve immediately.
Top tip for making Caramel souffle
Soufflés are easier than you think. If you get this to the table while it’s still well risen, that’s great, but it will still be fluffy and gorgeous after it has sunk a bit.