This recipe is absolutely delicious!! I loved everything about it, and the description was right when it said there's an intense caramel flavor from the brown sugar and browned butter. Will definitely add this to my favorites.
Brown Sugar Soufflés with Crème Anglaise
The combination of brown sugar and browned butter gives this rich dessert an intense caramel flavor.
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Total: 1 Hour, 18 Minutes
- 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
- 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.
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