Caramel Souffle

Caramel Souffle is a sweet, fluffy and light dessert which is easy to make and great to relish.


    Unsalted butter for ramekins
    Turbinado sugar for ramekins
    Granulated sugar :-1-1/2 cup
    Heavy cream (heated) :-1 cup
    Milk (heated) :-2 cups
    Large egg yolks (at room temperature) :-5
    All-purpose flour :-2 tbsps.
    Cornstarch :-2 tbsp.
    Large egg whites (at room temperature) :-10

tools required


Large bowl


Pastry brush

Large heavy-bottomed saucepan

Electric mixer

preparation method

Preheat microwave to 350 degrees F. and brush six 4 by 2-1/2 inch ramekins with little butter using the pastry brush. Layer each ramekin with turbine sugar.

In a huge thick bottomed saucepan, heat one cup of granulated sugar on a high flame till edges begin to turn light golden.

Stir sugar till it melts completely.

Remove sugar from flame and whisk in cream slowly.

Pour milk and then whisk in cream gently to mix. Bring this mixture to a boil.

Turn the flame to low ,Add yolks and flour cook it for 3 minutes. Switch the flame off

Whisk the whites separately. Now add whites to the mixture when cool.

Bake for 11 minutes at 200 degree Celsius


Serving Suggestions

    Dust with icing sugar and serve with whipped cream andcaramel sauce immediately.
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2 Comments on "Caramel Souffle"

  1. karamikaramjeetkaur November 8, 2013 at 4:12 pm -

    what is this .
    Recepie is not complete. Plz complete it as soon as possible.

    • admin January 8, 2014 at 10:48 am -

      rectified thank you 🙂

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