Apricot Soufflé with Custard Sauce
Number of servings : Prep time: Cooking time: Type of meal : | Desserts | Desserts Special diet : Ingredients
Number of servings :
Prep time:
Cooking time:
Type of meal : | Desserts | Desserts
Special diet :
Ingredients
Custard Sauce
1-1/2 cups (375 mL) milk
1/4 cup (50 mL) sugar
1/8 tsp (1/2 mL) salt
3 egg yolks, lightly beaten
3/4 tsp (3 mL) vanilla
Souffle
3 tbsp plus 1 tsp (50 mL) butter or margarine
1/2 cup plus 1 tbsp (140 mL) sugar
1 can (17 oz) pitted apricots in syrup, drained
3 tbsp (45 mL) all-purpose flour
1 cup (250 mL) milk
1/2 tsp (2 mL) grated lemon zest
1/8 tsp (1/2 mL) salt
3 whole eggs, separated, plus 1 egg white
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) Grand Marnier
Directions
To prepare the custard sauce: In a medium-size saucepan over low heat, heat milk, sugar, and salt just until small bubbles appear on the surface. In a medium-size bowl, whisk 1/4 cup (50 mL) of the milk mixture into egg yolks, then stir back into the pan. Cook over low heat, whisking constantly, until mixture coats the back of a spoon — about 10 minutes.
Remove from the heat and strain through a fine sieve into a bowl. Stir in vanilla. Cool to room temperature and refrigerate, covered, until ready to serve. Note: this sauce can be made as much as a day ahead and refrigerated.
For the soufflé: Preheat the oven to 375°F (190°C). Butter a 6-cup (1.5 L) soufflé dish using the 1 teaspoon (5 mL) butter. Sprinkle in the 1 tablespoon (15 mL) sugar and tilt the dish to coat evenly. Tap out excess sugar.
In a food processor, purée apricots and set aside. In a medium-size saucepan over moderate heat, melt the remaining 3 tablespoons (45 mL) butter. Blend in flour and cook, stirring constantly, until smooth — about 2 minutes. Gradually add milk, lemon zest, salt, and the remaining 1/2 cup (125 mL) sugar and cook, stirring frequently, until thickened — about 4 minutes.
In a medium-size bowl, beat egg yolks until just combined. Whisk 1/2 cup (125 mL) of the hot milk mixture into yolks, then stir back into the pan. Cook over low heat, whisking constantly, until smooth and thick — about 3 minutes. Remove from the heat and stir in lemon juice, Grand Marnier, and apricot purée.
In an electric mixer, beat egg whites just until stiff peaks form. Do overbeat. Mix about 1/4 of the egg whites into yolk mixture to lighten it, then gently fold in the remaining egg whites until no streaks remain.
Pour mixture into the prepared dish, place on a baking sheet, and bake, uncovered, in the lower third of the oven until puffed, golden brown, and the centre jiggles only slightly when the dish is nudged — about 35 to 40 minutes. Serve immediately with the chilled custard sauce.
Makes 4 servings.
Nutritional information:
Imported on 2011-01-20 16:41:26 — Original ID:582
