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Below are the ingridients that are required to serve a appetizing Caramel soufflé with caramel sauce:
- Prepare 50 g of unsalted butter + some extra for greasing.
- Get 100 g of soft brown sugar + 1tbsp + some extra for lining the dishes.
- Use 100 ml of whipping cream.
- Prepare 1/2 tsp of vanilla extract.
- Provide 1/2 tbsp of plain flower.
- Use 2 of egg yolks.
- You need 2 of egg whites.
Ready with the ingridients? Here are the instructions on preparing Caramel soufflé with caramel sauce:
- I recommend you do up to step 5 ahead of time to allow things to cool and to calm your nerves!.
- Grease your soufflé dishes and get them in the fridge to chill. (I used 0.2l la crousset dishes which were a little too big for my ingredients).
- Next melt your butter in a pan, add the sugar, cream, vanilla and a good pinch of salt. Cook until it thickens into a sauce, a minute or two..
- Pour 100ml of your sauce into a jug for serving later as a sauce. With the other half add the egg yolks, stir over heat until it thickens in about 2-3 minutes. Sieve into a bowl and allow to cool..
- Once your ready to start cooking again pre heat your oven to 180c..
- Put your egg whites in a bowl and whisk until foamy. Gradually add 1 tbsp of sugar and whisk vigorously. You will need a mixing machine for this! Beat until the mixture is stiff enough to hold the bowl upside down and it looks fluffy..
- Now take a deep breath. Gradually fold your cool caramel egg yolk mix into the whites. Try to be as gentle as possible to keep the air in the egg whites.
- Decant into your chilled bowls and smooth the top off. Run your finger around the outside of the bowl to set the edge..
- Put in the oven and then pace around the kitchen hoping it rises! It will need about 10-12 minutes. The top should look set but it should still be runny in the centre..
- Serve with the warmed sauce and bask in the warm glow of an impressed partner!.
Caramel sauce tips and questions: How long will homemade caramel sauce keep? I've found it will keep in the fridge for at least a month. Thaw it in the fridge or in a water bath before serving. Black Walnut Caramel Sauce: In a saucepan, combine the sugar and water. Bring to a boil, cook until the caramel is beginning to turn brown.
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