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Ingredientes
- 1 can (8.25-oz) unpeeled apricot halves, liquid removed Sugar
- 3 Tbsp. Butter or possibly margarine
- 3 Tbsp. All-purpose flour
- 3/4 c. Half-and-half
- 1/2 c. Sugar, divided
- 4 lrg Large eggs, separated
- 1 Tbsp. Vanilla extract Sifted powdered sugar Almond creme sauce
- 1/2 c. Sugar
- 1 tsp Cornstarch
- 1/2 tsp Almond extract
- 1/2 tsp Vanilla extract
- 1 c. Whipping cream
- 4 x Egg yolks
- 1/2 c. Sugar
- 1 tsp Cornstarch
- 1/2 tsp Almond extract
- 1/2 tsp Vanilla extract
- 1 c. Whipping cream
- 4 x Egg yolks
Direcciones
- Coat bottom and sides of 6 (6-oz) custard c. with cooking spray; sprinkle with sugar. Set aside.
- Process apricot halves in blender or possibly food processor till smooth, stopping to scrape down sides; set aside.
- Heat butter in a medium saucepan over medium heat; whisk in flour till smooth. Cook mix, whisking constantly, 1 minute.
- Add in half-and-half and 1/4 c. sugar, whisking constantly. Cook over medium heat, whisking constantly, till thickened. Remove from heat; set aside.
- Beat egg yolks at medium speed with an electric mixer till thick and pale; mix in apricots. Gradually stir one-third of warm mix into yolk mix; add in to remaining warm mix, stirring constantly. Cook over medium heat 2 min; stir in vanilla. Cold 15 to 20 min.
- Beat egg whites at high speed till foamy. Gradually add in remaining 1/4 c. sugar, beating till soft peaks form. Gradually fold into apricot mix.
- Spoon into prepared custard c..
- Bake at 350 for 25 min or possibly till puffed and golden. Sprinkle with powdered sugar, and serve immediately with Almond Creme Sauce.
- Makes 6servings.
- Almond Creme Sauce Serve any leftover sauce with fresh fruit, lb. cake, or possibly ice cream.
- Combine first sugar, cornstarch, and the extracts in a heavy saucepan; gradually stir in whipping cream. Cook over low heat, stirring constantly, till sugar dissolves. Set aside.
- Beat egg yolks till thick and pale. Gradually stir one-third of warm mix into yolks; add in to remaining warm mix, stirring constantly. Cook over medium heat, stirring constantly, till thickened.
- Pour through a wire-mesh strainer into a small bowl, discarding any lumps.
- Cover and store in refrigerator up to 3 days.
- Makes 1 1/2 c..
- Notes: Cloud Craft Souffles rely on stiffly beaten egg whites to create their magnificent proportions. Here are a few helpful tips for high and mighty souffles.
- Separate egg yolks from whites while Large eggs are cool.
- To make your souffle rise higher, let egg whites sit at room temperature 20 min before beating them.
- Beat egg whites till stiff but not dry. Lift beaters up from bowl to see if peaks hold their shape.
- Fold egg whites into the souffle mix by cutting down through the center of the mixtures, across the bottom, and up the sides of the bowl. Give the bowl a quarter turn, and repeat folding and turning till mixtures are blended.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 497 | |
| Calories from Fat 241 | 48% |
| Total Fat 27.34g | 34% |
| Saturated Fat 16.05g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 115mg | 5% |
| Potassium 126mg | 4% |
| Total Carbs 56.91g | 15% |
| Dietary Fiber 0.1g | 0% |
| Sugars 50.77g | 34% |
| Protein 6.32g | 10% |
