Caramel Souffle


  • Cold, unsalted butter, for ramekins
  • Sugar, for dusting ramekins
  • ½ cup (125ml) water
  • 1 cup (220g) sugar
  • ½ teaspoon cream of tartar
  • 3 eggwhites


  1. Preheat oven to 355°F.
  2. Brush 4 x ¾ cup-capacity ramekins with butter
  3. Dust rammekins with sugar and place on a baking sheet.
  4. Place the water, sugar and cream of tartar in a small saucepan over high heat and bring to a boil.
  5. Cook for 6–8 minutes or until light golden.
  6. Allow to cool slightly.
  7. Wipe he wire whip and bowl of and electric mixer with lemon juice to degrease it.
  8. Place the eggwhites in the bowl of an electric mixer and beat until soft peaks form.
  9. Gradually add the sugar mixture and beat until thick and glossy.
  10. Spoon the mixture into the ramekins
  11. Bake for 10 minutes or until puffed and golden.
  12. Serve immediately (within 5 minutes of removing from oven)

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