Salted caramel Soufflés
Every morsel is a journey back to simpler food.
60 mins 
Makes 4 
INGREDIENTS
Metric
Imperial
- 1 cup castor sugar
- 130 g butter
- 1/2 cup cream
- 2 pinches of flaked sea salt (not table salt)
- Castor sugar and butter for the ramekins
- 30 g butter
- 30 g SASKO Cake Wheat 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
- 8 oz castor sugar
- 4.58 oz butter
- 4 oz cream
- 2 pinches of flaked sea salt (not table salt)
- Castor sugar and butter for the ramekins
- 1.05 oz butter
- 30 g SASKO Cake Wheat Flour
- 8 oz 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
METHOD
Method Salted Caramel
- Place the cream and salt in a saucepan and heat together gently until the cream is warm
- Remove from the heat, do not boil
- 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
- Continue to swirl until the sugar has all melted and is beginning to turn golden in colour
- Be careful so as to not burn the sugar
- 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
- Once the butter is incorporated, slowly pour in the cream while swirling the saucepan
- Once all the cream has been added, whisk the caramel on the heat for a further minute before removing from the heat
- 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
- Preheat the oven to 180°C
- Grease 4x 250ml ramekins with butter and then pour in a little castor sugar
- 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)
- Put the 30g butter into a large saucepan on medium heat, once melted then add the flour
- Stir until the flour and butter have combined and continue cook for a further few seconds to allow the flour to cook through
- Add the milk and whisk on the heat until the sauce is lump-free and thickened
- Take off the heat and add the 3 Tbsp salted caramel and whisk to combine
- Let it cool down to room temperature before adding the egg yolks, then whisk until well combined
- Using electric beaters beat the egg whites until stiff peaks form, then add the lemon juice
- 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
- 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 into the bottom of each ramekin
- Fill each ramekin to the brim and level out 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 mins, until the tops are golden brown
- Serve immediately with cream
6 
