Butter Scotch Soufle

Butterscotch Soufflé

A light, creamy dessert with rich caramel flavor and a crunchy cashew topping.

Ingredients

Soufflé Base

• Condensed milk – 1 small tin
• Water – 1½ tins (use the same condensed milk tin)
• Eggs – 3 (separate yolks and whites)
• Gelatine – 4 tsp, dissolved in ½ cup water
• Vanilla extract – 2 tsp

Butterscotch Caramel

• Sugar – ¾ cup
• Butter – 3 oz
• Hot water – ½ cup

Method

1. In a saucepan, combine the condensed milk and water.
   Heat gently until bubbles start forming around the edges.
   Remove from heat and allow it to cool slightly.
2. Add the egg yolks to the cooled mixture.
   Place it back on low heat and stir continuously until it slightly thickens.
   Do not boil.
3. Remove from heat and add the dissolved gelatine.
   Mix well, then strain the mixture into a clean bowl. Set aside.

Prepare the Caramel 

4. Add sugar to a dry pan and heat on a low flame until it melts and turns golden brown.
5. Carefully add the hot water and mix well.
   Remove from heat and add the butter pieces.
6. Return to low heat until the butter fully melts.
   Remove from heat and pour the caramel into the milk mixture.
   Mix until well combined.
7. Allow the mixture to cool completely.

Final Step

8. Beat the egg whites until very stiff peaks form.
9. Gently fold the egg whites into the cooled milk mixture.
   Add the vanilla extract and fold lightly.
10. Pour into a serving dish or moulds.
    Refrigerate until fully set.

Cashew Caramel Topping

• Make caramel as usual with sugar.
• Add cashew nuts and let them roast and soak in the caramel until golden.
• Add a little water at the end only if needed.
• Pour the cashew caramel over the soufflé only after the pudding is completely cooled and set