Apricot Soufflés

Elegant, individual apricot soufflés served with vanilla creme anglaise.

Recipe Ingredients:

Apricot Soufflés:
6 ounces dried apricots (about 1 1/2 cups)
1 1/2 cups water
3/4 cup granulated sugar, plus additional, for coating ramekins
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Salt as needed
5 large egg whites
1/4 teaspoon cream of tartar

Vanilla Creme Anglaise:
2 cups half-and-half
1/2 vanilla bean, split lengthwise
5 large egg yolks
1/4 cup granulated sugar
Pinch of salt

Cooking Directions:

1. For Apricot Soufflés: In a heavy saucepan simmer apricots, water, and 1/2 cup sugar, covered, 20 minutes. Transfer hot mixture to a food processor and purée until very smooth. Force purée through a fine sieve into a bowl and stir in lemon juice, vanilla and a pinch of salt. Transfer purée to a large bowl and cool completely.
2. Preheat oven to 350°F (175°C). Generously butter six 7-ounce (3 1/2 x 1 3/4-inch) ramekins and dust with additional sugar, tapping out excess. Place ramekins on a baking sheet and set aside.
3. In another large bowl with an electric mixer beat whites with a pinch of salt until foamy. Beat in cream of tartar and beat whites until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks.
4. Whisk about 1/4 of the meringue into purée and then fold in remaining meringue gently but thoroughly. Ladle batter into prepared ramekins,
5. Bake soufflés in middle of oven 20 to 25 minutes, or until puffed, golden brown, and just set in center.
6. Remove ramekins from oven. With 2 forks pull open center of each soufflé and pour some Vanilla Creme Anglaise into each opening. Serve soufflés immediately.
7. For Vanilla Creme Anglaise: In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and remove pan from heat. Scrape seeds from bean with a knife into half-and-half, reserving pod for another use if desired.
8. In a bowl whisk together yolks, sugar, and a pinch of salt and whisk in hot half-and-half in a small stream. Return custard to pan and cook over moderately low heat, stirring occasionally with a wooden spoon, until thickened, but do not let boil. Pour sauce through a fine sieve into a bowl and cool, stirring occasionally. Chill sauce, covered, until very cold, at least 2 hours. Makes 2 1/4 cups.

Makes 6 servings.

Adapted from a recipe in Gourmet Magazine.