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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