Last updated on Feb 5th, 2021 at 09:39 am
- 1 cup castor sugar
- 130g butter
- 1/2 cup cream
- 2 pinches of flaked sea salt (not table salt)
- Place the cream and salt in a saucepan and heat together until the cream is warm. Don’t boil the cream.
- Place the sugar into a high-sided saucepan on medium-high heat and, when it begins to melt in areas, swirl the sugar around in the saucepan to ensure that it melts evenly.
- Continue to swirl until all the sugar has melted and is beginning to turn golden in colour. Be careful not to burn the sugar.
- Continue to swirl the caramelizing sugar. When it turns ‘caramel’ in colour, add the cubes of butter and swirl again until it is all incorporated.
- Once the butter is incorporated, slowly pour in the cream while swirling the saucepan.
- Once all the cream has been added, whisk the caramel over the heat for another minute before removing from the heat.
- Use a teaspoon to taste a little of the caramel. Add more salt if desired.
- Castor sugar and butter for the ramekins
- 30g butter
- 30g Sasko Cake Flour
- 1 cup milk
- 3 tbsp salted caramel
- 4 extra-large eggs, separated (at room temperature)
- 1/2 tsp lemon juice
- 2 tbsp castor sugar
- 4 tbsp salted caramel for the bottom of the ramekins
- Preheat the oven to 180°C.
- Grease four 250ml ramekins with butter and then pour in a little castor sugar.
- Swirl the butter and castor sugar around to coat the insides of each ramekin before pouring out any excess sugar (this will ensure that the soufflés rise evenly and don’t stick to the ramekins after baking).
- Melt the butter in a large saucepan on medium heat, and add the flour.
- Combine the butter and flour and cook for a couple of seconds to allow the flour to cook through.
- Add the milk to the mixture and whisk until the sauce is lump-free and thickened.
- Remove the mixture from the heat and add 3 tbsp salted caramel. Whisk to combine.
- Let the mixture cool down to room temperature before adding the egg yolks, then whisk until well combined.
- Beat the egg whites until stiff peaks form, then add the lemon juice.
- Beat for 10 seconds and then add the castor sugar, 1 tbsp at a time, beating until the sugar has dissolved and you have a thick meringue.
- Add a third of the meringue mixture to the salted caramel custard and fold through until it is just combined.
- Add the remaining meringue and continue to fold through (making sure to keep as much air in the mixture as possible) until just combined.
- Place a tablespoonful of salted caramel in the bottom of each ramekin.
- Fill each ramekin to the brim and level the top using a knife.
- Run your finger around the edge of each rim causing a slight indentation – this will help the soufflés rise evenly.
- Bake in the oven for 15 – 17 minutes, until the tops are golden brown.
- Serve immediately with cream.