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Brown Sugar Soufflés with Crème Anglaise

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 48 mins
Total time 1 hr, 18 mins
Yield 6 servings (serving size: 1 soufflé and 2 tablespoons sauce)
The combination of brown sugar and browned butter gives this rich dessert an intense caramel flavor.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.