Caramel Soufflés with Caramel Sauce Recipe

Preheat the oven to 375°F (190°C). Grease 4 ramekins with butter and sprinkle with sugar.

In a small saucepan, combine the granulated sugar and water. Cook over medium heat until it turns into a deep amber color, about 5 minutes.

In a mixing bowl, beat the egg yolks until pale and creamy. Gradually add the flour and mix well.

In a separate saucepan, heat the milk until hot but not boiling. Gradually pour the hot milk into the egg yolk mixture, whisking constantly.

Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard-like consistency.

Remove from heat and let it cool slightly. Stir in the caramel sauce.

In a separate mixing bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the caramel custard mixture.

Divide the mixture among the prepared ramekins, filling each about 3/4 full.

Place the ramekins on a baking sheet and bake for 20-25 minutes, until the soufflés have risen and are golden brown on top.

Remove from the oven and let them cool for a few minutes. Dust with powdered sugar and serve with extra caramel sauce.