Banana Soufflés with Caramel Sauce
By OcadoLife
Published on 09 February 2022
Soft, fluffy and fruity, these Banana Soufflés with
Caramel Sauce from food writer Silvana Franco make a real
wow-factor pud for dinner parties. Get ahead by making the soufflé mix up to two
hours in advance; keep chilled and bake straight from the fridge. The sauce can be made up to two days in
advance, then chilled and gently warmed to serve.Time and servings
30 minsTotal time
6Servings
30 minsCooking time
Ingredients
- 20 g of salted butter, softened, for the ramekins
- 100 g of caster sugar, plus extra for coating
- 75 ml of whole milk
- 2 large eggs, separated
- 2 tbsp of cornflour
- 1 large ripe banana, (about 100g)
- 1 tsp of vanilla bean paste
- 1 sprinkle of icing sugar, for dusting
- 20 g of dark muscovado sugar
- 25 g of golden syrup
- 25 g of unsalted butter
- 150 ml of double cream
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6 and put a baking tray in the oven. Grease 6 x 9-10cm ramekins with butter and evenly coat the base and sides with a little sugar. Put in the fridge.Step 2
Heat the milk until it’s just at a simmer then remove from the heat. Using an electric whisk, beat the yolks and 50g of the caster sugar together, until pale, then whisk in the cornflour. Gradually whisk in the warm milk.Step 3
Place the banana and vanilla bean paste in a small food processor or blender and whizz until very smooth. Stir into the milk mixture.Step 4
Using clean beaters, whisk the 2 egg whites until stiff, then gradually add the remaining sugar, whisking until shinyStep 5
Use a metal spoon to fold the banana mix into the egg whites, a quarter at a time, until blended and mousse-like. Spoon into the ramekins. Place on the hot baking tray and bake for 12-15 mins until risen and golden brown.Step 6
Meanwhile, make the caramel sauce. Place the sugar, syrup and butter in a pan and heat gently, stirring, until smooth. Bring to a simmer then stir in the cream and cook gently for 2 mins.Step 7
Remove the soufflés from the oven, dust with icing sugar and serve immediately with the sauce – it’s a good idea to make sure your guests are seated so you can serve them the moment they come out of the oven.