Try this Caramel Souffles recipe, or contribute your own.

Still searching for what to cook ?

Name: Caramel Souffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
Cuisine: American
Ingredients: 30 g Soft butter; (1oz); 60 g Caster sugar; (2oz)

Find the most delicious recipes here

INGREDIENTS

30 g Soft butter; (1oz)
60 g Caster sugar; (2oz)

Servings

INSTRUCTIONS

MMMMM----------------------FOR THE SOUFFLES--------------------------- 150 g Caster sugar; (5oz) 90 g Pastry cream; (3 1/2oz) 6 Egg whites 1 Lemon; juice of Pre-heat the oven to 190?C/375F/gas mark 5. Brush the insides of the moulds with the softened butter then sprinkle with the caster sugar and turn the moulds to coast evenly and shake off any excess. Warm the pastry cream slighly and set aside. Mark a very dark caramel with the 150g of caster sugar then whisk this quickly into the pastry cream. Beat the egg whites to soft peaks with the lemon juice then take a third of this and whisk into the pastry cream/caramel mixture. Gently fold the remainder of the egg whites into this then fill the moulds. Smooth off the top with a palette knife then using your thumb and forefinger make a slight rim between the souffl? and the side of the mould. Bake the souffl?s for 8-10 minutes in the preheated oven and serve immediately. Per serving: 65 Calories (kcal); 5g Total Fat; (64% calories from fat); 4g Protein; 2g Carbohydrate; 13mg Cholesterol; 116mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

Alert editor

Caramel Souffles

30 g Soft butter; (1oz)
60 g Caster sugar; (2oz)

MMMMM----------------------FOR THE SOUFFLES---------------------------    150 g  Caster sugar; (5oz)     90 g  Pastry cream; (3 1/2oz)      6    Egg whites      1    Lemon; juice of   Pre-heat the oven to 190?C/375F/gas mark 5.    Brush the insides of the moulds with the softened butter then  sprinkle with the caster sugar and turn the moulds to coast evenly  and shake off any excess.    Warm the pastry cream slighly and set aside.    Mark a very dark caramel with the 150g of caster sugar then whisk this  quickly into the pastry cream. Beat the egg whites to soft peaks with  the lemon juice then take a third of this and whisk into the pastry  cream/caramel mixture. Gently fold the remainder of the egg whites  into this then fill the moulds.    Smooth off the top with a palette knife then using your thumb and  forefinger make a slight rim between the souffl? and the side of the  mould.    Bake the souffl?s for 8-10 minutes in the preheated oven and serve  immediately.        Per serving: 65 Calories (kcal); 5g Total Fat; (64% calories from  fat); 4g Protein; 2g Carbohydrate; 13mg Cholesterol; 116mg Sodium  Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;  1 Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (18g)
Recipe Makes: 5 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.