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

Julianna Grimes
Recipe by Cooking Light

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John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
48 mins
total:
1 hr 18 mins
Yield:
6 servings (serving size: 1 soufflé and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

Nutrition Facts

274 calories; fat 11.1g; saturated fat 6.2g; mono fat 3.2g; poly fat 0.7g; protein 9.1g; carbohydrates 34.9g; fiber 0.1g; cholesterol 125mg; iron 0.8mg; sodium 225mg; calcium 123mg.