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Vanilla Soufflé with Caramel Sauce
A sweet vanilla soufflé served with a sauce made by melting soft caramel chews into cream. The round Ultra Pro 2.5 l is used first to cook the vanilla base in the microwave, then buttered and sugared to bake the soufflé, while the sauce melts in the MicroPlus Pitcher.
- Total time
- 84 min
- Prep
- 20 min
- Cook
- 44 min
- Rest
- 20 min
+ Tupperware Mixing bowl, Tupperware MicroCook Pitcher, Tupperware Speedy Chef
Ingredients
Method
Heat the oven to 180 °C (350 °F).
In the round Tupperware Ultra Pro 2.5 l, whisk the flour and oil together with the Tupperware Flexible Whisk. Keep whisking while you add the milk, the salt and the seeds scraped from the split vanilla pod.
Cover and microwave for 1 minute at 600 W. Let stand for 30 seconds, whisk, then microwave for 1 minute more at 600 W. Let stand for 30 seconds and whisk in the egg yolks.
Transfer the mixture to the Tupperware Mixing Bowl 3 l and leave to cool for 20 minutes, stirring now and then so no skin forms.
Meanwhile, make the sauce: put the caramels and cream in the Tupperware MicroPlus Pitcher 1 l and microwave for 1 minute 45 seconds at 600 W. Let stand for 1 minute, then whisk. If the caramels have not fully melted, heat for 30 seconds more at 600 W and whisk again. Leave to cool.
Wash and dry the Ultra Pro, butter it and coat the inside with the sugar.
Whisk the egg whites in the Tupperware Speedy Chef until firm, add the sugar and whisk briefly again. Fold them gently into the vanilla base in two additions with the Tupperware Silicone Spatula.
Pour into the Ultra Pro and bake uncovered on a low shelf for 35 to 40 minutes. Serve straight away with the caramel sauce.
