Brown Sugar Soufflés with Crème Anglaise

Photo: John Autry; Styling: Leigh Ann Ross

The combination of brown sugar and browned butter gives this rich dessert an intense caramel flavor.

Yield: 6 servings (serving size: 1 soufflé and 2 tablespoons sauce)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 48 Minutes
Total: 1 Hour, 18 Minutes

Nutritional Information

Amount per serving
  • Calories: 274
  • Fat: 11.1g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 9.1g
  • Carbohydrate: 34.9g
  • Fiber: 0.1g
  • Cholesterol: 125mg
  • Iron: 0.8mg
  • Sodium: 225mg
  • Calcium: 123mg

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

Preparation

  1. 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. 2. Place a baking sheet in oven. Preheat oven to 425°.
  3. 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. 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. 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.
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