Caramel Souffles Recipe

1. 1

   Pre-heat the oven to 190 C/375 F/gas mark 5.

2. 2

   Brush the insides of the moulds with the softened butter then sprinkle with the caster sugar and turn the moulds to coast proportionately and shake off any excess.

3. 3

   Hot the pastry cream slighly and set aside.

4. 4

   Mark a very dark caramel with the 150g of caster sugar then whisk this quickly into the pastry cream.

5. 5

   Beat the egg whites to soft peaks with the lemon juice then take a third of this and whisk into the pastry cream/caramel mix.

6. 6

   Gently fold the remainder of the egg whites into this then fill the moulds.

7. 7

   Smooth off the top with a palette knife then using your thumb and forefinger make a slight rim between the souffle and the side of the mould.

8. 8

   Bake the souffle's for 8-10 min in the preheated oven and serve immediately.

* Per serving · 4 servings · Values may vary.

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