| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Whipping cream |
| 2 |
tb |
Unsalted butter; (1/4 stick) |
| 2 |
tb |
Firmly packed golden brown sugar |
| 4 |
oz |
Bittersweet; (not unsweetened) |
|
|
; chocolate, chopped |
| 5 |
lg |
Egg yolks |
| 1/3 |
c |
Firmly packed golden brown sugar |
| 2 |
tb |
All purpose flour |
| 1/2 |
c |
Milk |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Scotch whisky |
| 3 |
lg |
Egg whites; room temperature |
| 1/4 |
c |
Sugar |
| 1 |
c |
Finely chopped toffee candy; (such as Heath bar |
|
|
; or Almond |
|
|
; Roca;about 6 |
|
|
; ounces) |
INSTRUCTIONS
SAUCE
SOUFFLES
For sauce:
Cook first 3 ingredients in heavy small saucepan over medium heat, stirring
until sugar dissolves. Add chocolate and stir until melted. (Can be made 3
days ahead. Cover; chill. Before using, rewarm over low heat just until
liquid.)
For souffles:
Preheat oven to 375F. Butter and sugar six 2/3-cup souffle dishes. Whisk
yolks, brown sugar and flour in medium bowl. Bring milk to simmer in heavy
medium saucepan. Gradually whisk hot milk mixture into yolk mixture. Return
mixture to saucepan and whisk constantly over medium heat until mixture is
very thick, about 2 minutes. Transfer mixture to large bowl. Whisk in
butter and Scotch. Cool to lukewarm.
Using electric mixer fitted with clean dry beaters, beat whites in large
bowl to soft peaks. Gradually beat in 1/4 cup sugar and continue beating to
stiff peaks. Gently fold 1/4 of whites into souffle mixture to lighten.
Fold in remaining whites. Gently fold in 3/4 cup chopped toffee. Divide
mixture among prepared dishes. Smooth tops. Bake until souffles puff and
tops are golden, about 12 minutes. Transfer to plates. Sprinkle with
remaining 1/4 cup toffee. Serve with sauce.
Makes 6.
Bon Appetit May 1993
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