Caramel Souffle

From OSR

Butter ramekins (I think I used four for this recipe). If you'd like, put a couple of raspberries or strawberry pieces in the bottom of each ramekin. Preheat the oven to 400.

Make the sauce by warming the following ingredients together to melt them:

1/2 stick of butter

1/2 cup plus 1 tablespoon brown sugar

1/4 cup cream

vanilla

salt

Put aside 1/4 of the sauce to use as a topping for the souffles when serving.

Separate 3 eggs.

Beat all three of the whites, and add two of the yolks to the caramel sauce (let the sauce cool a bit or temper the yolks). Add 2 tablespoons of flour to the sauce. Gently fold the sauce into the egg whites, pour into ramekins, and bake for about 11 minutes. You can poke them with a spoon to see if they are done. If they are not done and they deflate, don't worry, just put them back in and they'll puff right back up again.

Top with reserved caramel sauce and serve.