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Light Vanilla Soufflé with a Quick Caramel Sauce
This sweet soufflé starts as a vanilla base cooked in the microwave before rising in the oven in the very same dish, simply buttered and sugared in between. The sauce, made from caramel chews melted into cream, comes together while the base cools.
- 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. Without stopping, work in 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 cook for a further 1 minute at 600 W. Let stand for 30 seconds and whisk in the egg yolks.
Transfer to the Tupperware Mixing Bowl 3 l and let it cool for 20 minutes, stirring occasionally so a skin does not form.
Meanwhile, make the sauce: in the Tupperware MicroPlus Pitcher 1 l, heat the caramel chews with the cream for 1 minute 45 seconds at 600 W. Let stand for 1 minute, then whisk; if they are not fully melted, return for 30 seconds at 600 W and whisk again. Leave to cool.
Wash and dry the Ultra Pro, butter it and coat it with sugar.
Whip the egg whites to stiff peaks in the Tupperware Speedy Chef, add the sugar and whisk briefly more; 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 at once with the caramel sauce.
