Separate eggs. Cream 50 g butter and 200 g sugar. Stir in the egg yolks. Mix flour, starch and baking powder, stir in. Stir in milk and liqueur. Beat the egg white with 1 pinch of salt until stiff and fold in.
Grease 4 large ovenproof cups or moulds (350 ml capacity each) well. Spread the soufflé mixture in them. Place in a tall baking dish and pour on hot water until the cups are halfway through the water.
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes.
Caramelise 3-4 tablespoons of sugar in a pan until golden brown. Let it cool down a little bit. From the caramel, drizzle circles on baking paper with a spoon. Let it cool down and break it into pieces.
Remove cups from the oven and let them cool down a little. Decorate with caramel and serve.