INGREDIENTS

INSTRUCTIONS

For the souffle: Heat 1 1/4 C sugar gently in a heavy skillet over  low
heat until a light brown syrup forms. Pour half of the caramel  into a
2 quart souffle dish, rotating quickly to coat bottom and  sides. Be
careful, the caramel is super hot. Cool. Rub 2 tbsp. butter  over the
caramel and set aside. Beat egg whites until foamy; add  sugar
gradually, until stiff peaks form. Return skillet to heat to  liquify
remaining caramel. Add this to egg white mixture, beating  constantly.
Continue beating at medium speed for five minutes (very  important).
Pour into prepared souffle dish. Bake one hour in a pan  of hot water
at 300 degrees until firm, but light. Remove from oven.  This can be
done early in the day.  For the custard: Cook 1/2 C sugar and milk in
the top of a double  boiler until the sugar melts. Add remaining butter
and slowly add  this mixture to the egg yolks while beating. Return to
heat and cook  until mixture is thickened, stirring constantly. Cool.
Add caramel  extract and whipped cream. Refrigerate until serving time.
When ready  to serve, bake the souffle 15 minutes at 350 because
souffle must be  warm to come out of dish. Invert souffle on a large
serving dish and  allow caramel to run down the sides. Serve custard in
a separate  crystal bowl for spooning over individual portions.  NOTES
: this is the ultimate!  I've made this three times, it's never  failed
to elicit squeals of delight..ooooo's and ahhh's of wonder.  It does
take a little doing but nothing you can't handle.  The recipe  calls
for a single souffle dish...not having one (can you believe?)  I've
always made it in little individual souffle dishes..and it looks  so
great this way I don't know that I'd do the other.  Be sure to  make
enough sauce..more is better. Recipe by: Neiman Marcus Incircle
Cookbook  Posted to MC-Recipe Digest V1 #964 by Dianne Weinsaft
<dee@ncsi.net>  on Dec 24, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 374
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 172.7mg
Sodium: 66.1mg
Potassium: 90.3mg
Carbohydrates: 71.5g
Fiber: <1g
Sugar: 71g
Protein: 3.9g