375 ml Milk (hot)2 cups Cream30 g Gelatin (soaked in 1 cup hot milk)250 g Sugar1/2 tsp Vanilla essence25 g Nuts (chopped)2 nos Egg yolks For preparing caramel soufflT, heat 50 grams of sugar in a pan with some water, till well browned.Add the nuts in and allow the sugar caramel to cool. Crush it to a coarse powder.Fold in the sugar with egg yolks. Add the hot milk, stir well and place over a pan of hot water.Remove it from the flame, add gelatin solution and essence. Allow it to set in the fridge till half-set.Fold in the prepared caramel and refreeze till firm. Caramel soufflT is ready. Serve with whipped cream. Continental