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CINNAMON SOUFFLÉ WITH VANILLA SAUCE
Serves: 8
Makes two 1-quart soufflés
For sauce:
1 cup half and half
1 vanilla bean, split lengthwise
1/4 cup sugar
3 large egg yolks
For
soufflés molds:
1 teaspoon butter, softened
1 teaspoon sugar
For
soufflés:
1/4 cup (1/2 stick) unsalted butter
1/3 cup all purpose flour
1 1/4 cups milk
1/3 cup sugar
1/4 cup unsulfured molasses
2 teaspoons dark rum
2 teaspoons ground ginger
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
pinch of salt
5 large egg yolks
6 large egg whites
1/2 teaspoon cream of tartar
F for sauce:
Can be made a day ahead.
In a medium saucepan, bring half and half to a simmer. Scrape in seeds from
vanilla bean; add bean. In a medium bowl, whisk sugar and egg yolks.
Gradually whisk in half and half mixture. Return mixture to saucepan; stir
with a wooden spoon over medium heat for about 5 minutes, until custard
thickens and leaves path on back of spoon when finger is drawn across (do not
boil). Strain sauce. Cover and chill until cold.
For soufflés:
Preheat oven to 400 degrees.
Butter 6 – 1-1/4-cup soufflé dishes. Sprinkle the bottom and sides of dishes with
sugar; shake out excess. Place dishes on a baking sheet.
Melt butter in a heavy medium saucepan over medium heat. Add flour. Stir
until mixture is smooth and bubbly, about 2 minutes. Gradually whisk in
milk. Bring to boil while whisking continuously. Boil until thick, about 1
minute. Remove form heat. Stir in sugar, molasses, rum, ginger, vanilla
extract, cinnamon, and salt. Cool until just warm, about 10 minutes.
(can be prepared two hours ahead. Cover with plastic wrap, and let stand at
room temperature. Whisk over low heat until warm before continuing). Mix
in egg yolks.
Using an electric mixer, beat egg whites with cream of tartar in a large bowl
until stiff but not dry. Fold beaten egg whites into the yolk mixture.
Divide mixture among prepared dishes. Bake until soufflés are puffed and
golden, about 15 minutes. Serve immediately with sauce.
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