Salted Caramel Soufflé

This recipe was inspired by a caramel soufflé that we tried made by the chef at London restaurant Les Soufflés.
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Sainsbury's Magazine
Nutrition per serving    (USDA % daily values)
CAL
0
FAT
0%
CHOL
0%
SOD
0%

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Ingredients for 6 servings

1 tbsp butter, for greasing

75 g caster sugar, plus extra for the dish

6 large eggs, separated, plus 2 extra egg whites

40 g plain flour

500 ml warm whole milk

½ tsp white wine vinegar

100 g caster sugar

2 tbsp crème fraîche

150 g light brown soft sugar

100 g butter

100 ml double cream

a few drops of vanilla extract

a pinch of crushed sea salt

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