Recipe for a delicious Souffle topped with Salted Caramel – the perfect grown-up treat for Easter

Ingredients
Salted caramel:
1 cup castor sugar
130g butter
1⁄2 cup cream
2 pinches of flaked sea salt (not table salt)

Souffle:
Castor sugar and butter for the ramekins
30g butter
30g Sasko Cake Flour
1 cup milk
3 tbsp salted caramel
4 extra large eggs (at room temperature) (separated)
1/2 tsp lemon juice
2 tbsp castor sugar
4 tbsp salted caramel for the bottom of the ramekins

How to
Salted caramel:
Step 1: Place the cream and salt in a saucepan and heat together gently until the cream is warm

Step 2: Remove from the heat, do not boil

Step 3: 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 the sugar melts evenly

Step 4: Continue to swirl until the sugar has all melted and is beginning to turn golden in colour

Step 5: Be careful so as to not burn the sugar

Step 6: Continue to swirl the caramelizing sugar and as soon as it has turned ‘caramel’ in colour, add the cubes of butter and swirl again until it is all incorporated

Step 7: Once the butter is incorporated, slowly pour in the cream while swirling the saucepan

Step 8: Once all the cream has been added, whisk the caramel on the heat for a further minute before removing from the heat

Step 9: Use a teaspoon to taste a little of the caramel, make sure its cooled before tasting, and if you’d like to add a little more salt at this point do so, and stir through until it’s dissolved

Souffle:
Step 1: Preheat the oven to 180C

Step 2: Grease 4 250ml ramekins with butter and then pour in a little castor sugar

Step 3: Swirl 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 do not stick to the ramekins after baking)

Step 4: Put the 30g butter into a large saucepan on medium heat, once melted then add the flour

Step 5: Stir until the flour and butter have combined and continue cook for a further few seconds to allow the flour to cook through

Step 6: Add the milk and whisk on the heat until the sauce is lump-free and thickened

Step 7: Take off the heat and add the 3 tbsp salted caramel and whisk to combine

Step 8: Let it cool down to room temperature before adding the egg yolks, then whisk until well combined

Step 9: Using electric beaters beat the egg whites until stiff peaks form, then add the lemon juice

Step 10: Beat for 10 seconds and then the castor sugar, 1 tbsp at a time, beating until the sugar has dissolved and you have a thick meringue

Step 11: Add a third of the meringue mixture to the salted caramel custard and fold through until it is just combined

Step 12: Add the remaining meringue and continue to fold through (making sure to keep as much air in the mixture as possible) until just combined

Step 13: Place a tablespoonful of salted caramel into the bottom of each ramekin

Step 14: Fill each ramekin to the brim and level out the top using a knife

Step 15: Run your finger around the edge of each rim causing a slight indentation – this will help the soufflés rise evenly

Step 16: Bake in the oven for 15 – 17 minutes, until the tops are golden brown

Step 17: Serve immediately with cream

Tip 1:
You’re soufflés will begin sinking after a minute or two – this is normal, that’s why it’s so important to serve them straight away

Tip 2:
Never open the door while a soufflé is cooking as it can cause it to sink – the reason is the sudden drop in temperature.

Tip 3:
Always use room temperature eggs, whipping cold egg whites won’t give you nearly as much volume as when they’re at room temp.

Tip 4:
Never overfold when adding the meringue to the custard, you only want to fold until there are no white meringue streaks through the mixture, but you never want to overfold as you’ll knock all the air out and the soufflés won’t rise.

Recipe provided by Sasko. Visit their Facebook page for more delicious recipes.

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