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Caramel Soufflé | Caramel Soufflé with Eggs | Indian Style Soufflé |
Tarla Dalal
• 10 April, 2017
Table of Content
About Caramel Souffle , Caramel Souffl With Eggs
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Ingredients
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Methods
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How to make Caramel Souffl
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Nutrient values
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Caramel Soufflé | Caramel Soufflé with Eggs | Indian Style Soufflé |
A Caramel Soufflé is one of those elegant desserts that never fails to impress with its light, airy texture and melt-in-the-mouth consistency. This recipe, made using homemade caramel sauce, eggs, and brown sugar, delivers a rich flavour with a delicately sweet aroma. Whether you call it Caramel Soufflé with Eggs or an Indian Style Soufflé, this dessert stands out for its soft, fluffy rise and warm caramel notes that make every bite heavenly.
To begin, prepare your oven-safe bowls by greasing them with soft butter and dusting with brown sugar. This step not only prevents sticking but also gives the soufflé a lightly caramelized edge. Next, separate the egg whites and yolks, as this distinction is crucial for getting the perfect airy structure. The combination of caramel sauce, egg yolks, plain flour, and vanilla essence is gently cooked to form a smooth base mixture that later blends into the light, airy egg whites.
The real magic of the soufflé lies in beating the egg whites to soft peaks, adding powdered sugar gradually to stabilize the foam. This step is essential for achieving that iconic rise. Once the whites are ready, fold in the cooled caramel–egg-yolk mixture using gentle strokes. This ensures the batter remains airy, giving your Caramel Soufflé its signature lift inside the oven.
After the mixture is ready, pour it into the prepared bowls—making sure they are filled only halfway, as the soufflé will rise significantly when baked. Place them in a pre-heated oven at 200°C (400°F) and bake for 15 minutes. The heat activates the beaten egg whites, creating a beautifully risen top while retaining a slightly soft center. This balance of fluffy exterior and creamy interior is what makes a soufflé so irresistible.
For best results, the caramel mixture must be completely cool before being folded into the whisked egg whites. Adding warm caramel can deflate the mixture, resulting in a flat soufflé. Similarly, ensuring the bowls are prepared correctly prevents sticking and allows for an even rise. These simple steps make a noticeable difference in achieving a perfect Caramel Soufflé with Eggs.
Serve the Indian Style Soufflé immediately, straight from the oven, before it begins to drop—soufflés are best enjoyed fresh and hot. With its rich caramel flavour, soft texture, and impressive appearance, this dessert is sure to bring smiles to every table. Slightly unset in the middle yet not runny, this Caramel Soufflé proves that mastering a soufflé is truly rewarding and absolutely worth the effort.
You can also try your hand at making other soufflés like the Mango Souffle or Strawberry Soufflé .
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
0 Mins
Baking Time
15 Mins
Baking Temperature
200ºc (400ºf)
Sprouting Time
0
Total Time
25 Mins
Makes
5 caramel soufflés
Ingredients
for Caramel Soufflé
1 cup homemade caramel sauce
2 1/2 tsp soft butter
5 tsp brown sugar
2 egg
1 tbsp plain flour (maida)
1/2 tsp vanilla essence
1/4 cup powdered sugar
Method
for Caramel Soufflé
- Grease each oven safe bowls with ½ tsp of butter, sprinkle 1 tsp of brown sugar evenly at the bottom and the sides. Remove the excess sugar by inverting the bowls. Keep aside.
- Separate the egg whites and yolks in 2 separate bowls.
- Combine the caramel sauce, egg yolks, plain flour and vanilla essence in a saucepan, mix well and cook on medium flame for 3 minutes, while stirring continuously. Keep aside to cool completely.
- Beat the egg whites in a deep bowl with the help of an electric beater, while adding the powdered sugar little by little till it forms soft peaks.
- Add the caramel-egg-yolk mixture and fold it gently using a spatula to get a smooth mixture.
- Pour equal quantities of the batter into greased and dusted oven safe bowls.
- Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
- Serve immediately.
Caramel Soufflé , Caramel Soufflé with Eggs recipe with step by step photos
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To make the Caramel Souffl , Caramel Souffl with Eggs, Grease each oven safe bowls with ½ tsp of soft butter, sprinkle 1 tsp of brown sugar evenly at the bottom and the sides. Remove the excess sugar by inverting the bowls. Keep aside.
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Separate the egg whites and yolks in 2 separate bowls.
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Combine the caramel sauce, egg yolks, 1 tbsp plain flour (maida) and 1/2 tsp vanilla essence in a saucepan, mix well and cook on medium flame for 3 minutes, while stirring continuously. Keep aside to cool completely.
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Beat the egg whites in a deep bowl with the help of an electric beater, while adding the 1/4 cup powdered sugar little by little till it forms soft peaks.
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Add the caramel-egg-yolk mixture and fold it gently using a spatula to get a smooth mixture.
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Pour equal quantities of the batter into greased and dusted oven safe bowls. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
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Serve Caramel Souffl immediately.
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Caramel Souffl , Caramel Souffl with Eggs.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per caramel soufflé
| Energy | 104 cal |
| Protein | 2.9 g |
| Carbohydrates | 13 g |
| Fiber | 0 g |
| Fat | 4.5 g |
| Cholesterol | 4.5 mg |
| Sodium | 15.4 mg |
Click here to view Calories for Caramel Souffle , Caramel Souffle with Eggs
The Nutrient info is complete
Meena
Dec. 23, 2010, 12:53 p.m.
Caramel souffle.. the caramel flavour is just amazing in this souffle.. perfectly baked.. and have to be served warm.. I served this with vanilla ice-cream..
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