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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
Large heavy-bottomed saucepan
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
Dust with icing sugar and serve with whipped cream andcaramel sauce immediately.