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1
In a heavy saucepan simmer apricots, water, and 1/2 cup sugar, covered, 20 minutes.
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2
Transfer hot mixture to a food processor and puree until very smooth.
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3
Force puree through a fine sieve into a bowl and stir in lemon juice, rum, vanilla, a pinch salt.
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4
Cool puree completely.
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5
Puree may be made 2 days ahead and chilled, covered,.
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6
Bring to room temperature before proceeding.
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7
Transfer puree to a large bowl.
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8
Preheat oven to 350F.
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9
Generously butter 7-ounce (3 1/2- by 1 3/4 - inch) ramekins and coat with additional sugar, knocking out excess.
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10
In another large bowl with an electric mixer beat whites with pinch of salt until foamy.
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11
Beat in cream of tartar and beat whites until they hold soft peaks.
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12
Beat in remaining 1/4 cup sugar, a little at a time, and beat meringue until it just holds stiff peaks.
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13
Whisk about one forth meringue into puree to lighten and fold in remaining meringue gently but thoroughly.
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14
Ladle batter into ramekins and bake souffles on a baking sheet in middle of oven 20 to 25 minutes, or until puffed, golden brown, and just set in center.
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15
Remove ramekins from oven.
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16
With 2 forks pull open center of each souffle and pour some creme anglaise into each opening.
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17
Serve souffles immediately.
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18
In a small heavy saucepan bring half-and-half just to a boil with vanilla bean and remove pan from heat.
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19
Scrape seeds from bean with a knife into half-and-half, reserving pod for another use if desired.
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20
In a bowl whisk together yolks, sugar, and a pinch of salt and whisk in hot half-and-half in a stream.
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21
Return custard to pan and cook over moderately low heat, stirring constantly with a wooden spoon, until thickened (170F.
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22
on a candy thermometer), but do not let boil.
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23
Pour sauce through a fine sieve into a bowl and cool, stirring occasionally.
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24
Stir in rum.
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25
Chill sauce, covered, until very cold, at least 2 hours and up to 2 days.
