Caramel Souffles Recipe

• 30 gm Soft butter, (1oz)
• 60 gm Caster sugar, (2oz)
• 150 gm Caster sugar, (5z)
• 90 gm Pastry cream, (3 1/2oz)
• 6 x Egg whites
• 1 x Lemon, juice of

1. Pre-heat the oven to 190 C/375 F/gas mark 5.
2. Brush the insides of the moulds with the softened butter then sprinkle with the caster sugar and turn the moulds to coast proportionately and shake off any excess.
3. Hot the pastry cream slighly and set aside.
4. Mark a very dark caramel with the 150g of caster sugar then whisk this quickly into the pastry cream.
5. Beat the egg whites to soft peaks with the lemon juice then take a third of this and whisk into the pastry cream/caramel mix.
6. Gently fold the remainder of the egg whites into this then fill the moulds.
7. Smooth off the top with a palette knife then using your thumb and forefinger make a slight rim between the souffle and the side of the mould.
8. Bake the souffle's for 8-10 min in the preheated oven and serve immediately.

butter, sugar, sugar, pastry cream, egg whites, lemon

Taken from cookeatshare.com/recipes/caramel-souffles-99838 (may not work)