INGREDIENTS

INSTRUCTIONS

CREME ANGLAISE
Place milk and vanilla in a heavy pot and bring to a boil. In  mixing bowl,
place yolks and sugar; beat with an electric mixer until pale yellow
(approximately 10 minutes). Add flour, and pour half of milk over egg
mixture and beat. Pour egg mixture back into rest of milk and return to
stove. Heat until thick, stirring constantly. Strain and chill. When cold,
stir in pumpkin puree and praline paste.
To make souffle: Butter and sugar individual ramekins. In a  bowl, place 1
cup souffle base mixture. In bowl of mixer, beat egg whites until thick and
creamy. With a rubber spatula, fold egg whites into base mixture. Pour into
prepared ramekins and bake in oven at 375 degrees for approximately 10
minutes (until puffed and  set). Remove from oven and sprinkle tops with
powdered sugar; serve.  Break a hole in center of souffle and spoon creme
anglaise into  souffle.
CREME ANGLAISE Place egg yolks and sugar in bowl of electric mixer and beat
on  high speed until mixture is pale and forms ribbons (approximately 10
minutes).
In meantime, place half-and-half, salt, and split vanilla bean  in a
heavy-bottom pot. Bring cream to a boil and remove from stove. Pour half of
boiled cream over egg mixture while beating on low speed. Then pour egg
mixture back into cream and return to stove.  On low heat, stirring
constantly with a wooden spoon, heat until  mixture lightly thickens
(mixture should coat the back of a wooden spoon; be careful not to let it
get like an egg scrambled). Remove from Stove. Strain and chill.
Servings: 6.
By chef Peter Kelly of Xaviar's in Piermont, N.Y.
printed in The Record, Northern New Jersey, November 15, 1995
Posted to MM-Recipes Digest V3 #321
Date: Sat, 23 Nov 1996 22:51:38 +0000
From: Linda Place <placel@worldnet.att.net>

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”