Souffles are deceptively easy and relatively formulaic. They don’t deserve their fussy reputation – the most important step is to be sure you beat lots of air into the egg whites. Other than that, it’s just the egg whites, folded into a simple base of egg yolks that in this case is flavored with salted caramel.

Mine probably could have baked a bit longer to set up more in the middle, but I cooked in in my small oven and the top was getting fairly cooked from being so close to the top element. No matter – it’s still delicious and cooked enough.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Salted Caramel Souffle (Baked Occasions, p. 158)