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Title: Caramel Souffle with Creme Anglaise
Categories: Souffles
Yield: 1 Souffle
| 1 1/4 | c | Sugar |
| 8 | Egg whites | |
| 1/2 | ts | Cream of tartar |
| 1/8 | ts | Salt |
| 1 1/4 | c | Sugar |
| CREME ANGLAISE | ||
| 1 | c | Cream, whipping |
| 3 | Egg yolks; lightly beaten | |
| 1/4 | c | Sugar |
| 1 | ts | Extract, vanilla |
Creme Anglaise: heat cream in heavy saucepan just until cream begins to steam. Whisk about 1/4 cup of cream into yolks. Whisk yolk mixture, sugar, and vanilla into remaining cream in saucepan. Return to heat and cook, stirring constantly, until mixture thickens (about 3-5 minutes). Remove from heat and strain sauce. Cool completely. Serve with souffle.
Souffle: Preheat oven to 300 F. Cook first sugar in skillet over medium-low heat, stirring occasionally, until sugar liquefies and turns caramel color, about 5 minutes. Pour half of caramel into 2-quart souffle dish. Tilt dish to coat bottom and sides with caramel; cool. Beat egg whites with cream of tartar and salt until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Return skillet to medium-low heat to re-melt remaining caramel. Gradually beat caramel into egg whites; beat 5 minutes. Pour mixture into souffle dish. Set souffle dish in larger baking pan and add water to larger pan to come halfway up the sides of the souffle dish. Bake 1 hour, until top is firm. (Souffle may be served warm or at room temperature without falling.)
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