3. Start off by making a Bechamel Sauce:
4. Melt butter over medium heat.
5. Add flour and cook for a minute, stirring constantly.
6. Remove your pan from the heat and stir in hot milk. Add half a cup first and stir to see consistency. You want a thickish sauce that forms ‘ribbons’ whilst stirring. Add more milk if needed to achieve this consistency.
7. Bring it to a boil over medium heat and keep stirring!
8. Remove from heat, add salt, vanilla extract and stir to combine.
9. Now add egg yolks one by one and stir to combine well.
10. Pour your sauce into a cool bowl to avoid further evaporation.

11. Now make a French Meringue
12. Whisk egg whites until firm peaks form.
13. Slowly add sugar whilst whisking. Keep going until soft peaks form. I recommend using an electric mixer as it can take quite long by hand!
14. Add a little bit of your Bechamel Sauce to the Meringue and fold in.
15. Now add the rest of your sauce into the Meringue and fold in until just combined. Be careful not too crush the Meringue!

16. Spoon your mixture into the ramekins, then run your finger around the inside of the rim – this helps the soufflé to rise straight.
17. Put your ramekins into a deep pan with a bit of water in it.
18. Pop the whole pan into the oven and bake for 20-25 minutes.
The souffle’s will rise quite a lot and the tops will get a nice golden colour.
19. Dust with icing sugar and serve whilst hot.

1. Heat sugar in a heavy bottom saucepan over medium heat. Stir constantly with a wooden spoon. The sugar will form clumps as it heats up and then start melting.
Stir until your mixture is a smooth golden colour. Be very careful not to burn your mixture! Also, remember the darker your caramel gets, the more bitter it will become.
2. Turn heat to low, and carefully add butter until it is melted. The mixture will foam and splatter so take caution!
3. Remove from heat, and slowly add your cream, vanilla bean seeds, extract and salt. Once again, be careful because the mixture will foam and splatter.
4. Stir until everything is combined and your caramel has a nice even colour.
5. Allow to cool. You can store your caramel in an airtight container in the fridge for up to two weeks.

We would love to hear what you think about this amazing recipe! Hope you enjoy making it!

This healthy

Crunchy Vanilla Coconut Granola

is simply delicious!

Sweetened with coconut oil, honey and maple syrup it will make any breakfast a delightful crunchy success.

This Chewy Vanilla Caramel Brownie is decadent and delicious!

Served with Vanilla Bean Ice Cream or infused whipped cream it is a definite winner for any special occassion!

1. Cut butter into small cubes and chocolate into small pieces. Melt together over a double boiler.
2. Remove from heat and cool to room temperature.
3. Whilst the chocolate is cooling, sieve together flour and cocoa into a medium sized bowl.
4. In a separate bowl, use an electric mixer on maximum speed to whisk together eggs and caster sugar until your mixture becomes very pale and has doubled in volume.
5. Pour your cooled chocolate mixture over your eggy mousse and fold together gently with a spatula or metal spoon. Be careful not to knock the air out of your mixture.
6. Re-sieve your cocoa/flour mix over your egg mixture to cover the top evenly.
7. Gently fold the powder into the mixture. Don’t overdo the mixing – just keep going until it looks and feels fudgy.
8. Pour your mixture into the prepared pan and flatten lightly with a spatula.
9. Now drizzle your caramel sauce over the top, then push a butter knife into your mixture and criss-cross throughout to scatter your caramel sauce throughout your brownie mixture.
10. Put on the middle shelf of your oven for 25 minutes – once the time is up, wobble the pan gently. If the mixture is still wobbly, add 5 minutes until it is firmer, has a nice crusty top and the sides have started pulling away from the pan.
11. Cool your brownie in the pan completely, then cut into pieces to enjoy!