Brown Sugar Soufflés with Crème Anglaise

Brown Sugar Souffles with Creme Anglaise Recipe
Photo: John Autry; Styling: Leigh Ann Ross
The combination of brown sugar and browned butter gives this rich dessert an intense caramel flavor.


6 servings (serving size: 1 soufflé and 2 tablespoons sauce)

Recipe from

Cooking Light

Recipe Time

Hands-on: 48 Minutes
Total: 1 Hour, 18 Minutes

Nutritional Information

Calories 274
Fat 11.1 g
Satfat 6.2 g
Monofat 3.2 g
Polyfat 0.7 g
Protein 9.1 g
Carbohydrate 34.9 g
Fiber 0.1 g
Cholesterol 125 mg
Iron 0.8 mg
Sodium 225 mg
Calcium 123 mg


1/2 cup fat-free milk
1 (2-inch) piece vanilla bean, split lengthwise
2 tablespoons granulated sugar
1 large egg, lightly beaten
Cooking spray
2 1/2 tablespoons granulated sugar
1/2 cup packed brown sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
4 1/2 tablespoons butter
1 1/4 cups fat-free milk
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites
1/2 teaspoon cream of tartar


1. Pour 1/2 cup milk into a medium saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook 6 minutes (do not boil); discard bean. Combine 2 tablespoons granulated sugar and egg in a bowl. Gradually add hot milk mixture to bowl, stirring constantly with a whisk. Return the mixture to pan. Cook over medium heat for 4 minutes or until mixture coats the back of a spoon, stirring constantly. Immediately pour into a bowl. Cover and chill.

2. Place a baking sheet in oven. Preheat oven to 425°.

3. Lightly coat 6 (8-ounce) ramekins with cooking spray. Sprinkle evenly with 2 1/2 tablespoons granulated sugar, tilting and turning dishes to coat sides.

4. Combine brown sugar, flour, and salt. Place butter in a medium heavy saucepan over medium heat; cook for 3 minutes or until butter browns slightly. Stir in flour mixture and 1 1/4 cups milk; bring to a boil. Cook for 2 minutes or until slightly thick, stirring constantly, and remove from heat. Let stand 5 minutes. Stir in vanilla extract and egg yolk.

5. Combine egg whites and cream of tartar in a large bowl; let stand at room temperature 15 minutes. Beat with a mixer at high speed until medium peaks form. Gently stir one-fourth of egg whites into milk mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter. Place dishes on preheated baking sheet, and return baking sheet to 425° oven. Immediately reduce oven temperature to 350°; bake soufflés at 350° for 30 minutes or until puffy and golden. Serve immediately with sauce.


Julianna Grimes,

June 2011
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