Apricot Souffles with Vanilla Rum Whipped Cream

Name: Apricot Souffles with Vanilla Rum Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dried apricots (about 1 1/2 cups); 1 1/2 cups water; 3/4 cup sugar plus additional for coating ramekins; 1 tablespoon fresh lemon juice; 1 tablespoon dark rum if desired; 1/2 teaspoon vanilla; 2 pinches of salt; 5 large egg whites; 1/4 teaspoon cream of tartar; 1/2 cup heavy whipping cream; 1 tablespoon dark rum

Servings: persons

1
In a heavy saucepan, simmer apricots, water, and 1/2 cup of the sugar, covered, for 20 minutes.
2
Transfer hot mixture to a food processor and puree until very smooth.
3
Force puree through a fine sieve into a bowl and stir in the lemon juice, rum, vanilla, and 1 pinch of salt.
4
Cool puree completely.
5
(Puree may be made 2 days ahead and chilled, covered.)
6
Bring puree to room temperature before proceeding.
7
Transfer puree to a large bowl.
8
Preheat oven to 350 degrees F. Generously butter six, 7-ounce (3 1/2 by 1 3/4) ramekins and coat with additional sugar, knocking out the excess.
9
With an electric mixer, beat whites with a pinch of salt until foamy.
10
Beat in cream of tartar and beat whites until they hold soft peaks.
11
Beat in remaining 1/4 cup of sugar, a little at a time, and beat meringue until it just holds stiff peaks.
12
Whisk about one fourth of the meringue into the puree to lighten, then fold in remaining meringue gently but thoroughly.
13
Ladle batter into ramekins and bake souffles on a baking sheet in the middle of the oven for 20 to 25 minutes, or until puffed, golden brown, and just set in center.
14
Remove ramekins from oven.
15
Whisk heavy cream until doubled in volume, add rum and continue to whisk until light and fluffy.
16
With 2 forks pull open center of each souffle.
17
Place a dollop of rum-laced whipped cream in opening.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces dried apricots (about 1 1/2 cups), 1 1/2 cups water, 3/4 cup sugar plus additional for coating ramekins, 1 tablespoon fresh lemon juice, and more.

Yes, Apricot Souffles with Vanilla Rum Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!