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1
Coat bottom and sides of 6 (6-oz) custard c. with cooking spray; sprinkle with sugar.
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2
Set aside.
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3
Process apricot halves in blender or possibly food processor till smooth, stopping to scrape down sides; set aside.
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4
Heat butter in a medium saucepan over medium heat; whisk in flour till smooth.
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5
Cook mix, whisking constantly, 1 minute.
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6
Add in half-and-half and 1/4 c. sugar, whisking constantly.
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7
Cook over medium heat, whisking constantly, till thickened.
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8
Remove from heat; set aside.
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9
Beat egg yolks at medium speed with an electric mixer till thick and pale; mix in apricots.
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10
Gradually stir one-third of warm mix into yolk mix; add in to remaining warm mix, stirring constantly.
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11
Cook over medium heat 2 min; stir in vanilla.
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12
Cold 15 to 20 min.
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13
Beat egg whites at high speed till foamy.
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14
Gradually add in remaining 1/4 c. sugar, beating till soft peaks form.
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15
Gradually fold into apricot mix.
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16
Spoon into prepared custard c..
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17
Bake at 350 for 25 min or possibly till puffed and golden.
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18
Sprinkle with powdered sugar, and serve immediately with Almond Creme Sauce.
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19
Almond Creme Sauce Serve any leftover sauce with fresh fruit, lb.
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20
cake, or possibly ice cream.
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21
Combine first sugar, cornstarch, and the extracts in a heavy saucepan; gradually stir in whipping cream.
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22
Cook over low heat, stirring constantly, till sugar dissolves.
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23
Set aside.
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24
Beat egg yolks till thick and pale.
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25
Gradually stir one-third of warm mix into yolks; add in to remaining warm mix, stirring constantly.
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26
Cook over medium heat, stirring constantly, till thickened.
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27
Pour through a wire-mesh strainer into a small bowl, discarding any lumps.
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28
Cover and store in refrigerator up to 3 days.
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29
Notes: Cloud Craft Souffles rely on stiffly beaten egg whites to create their magnificent proportions.
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30
Here are a few helpful tips for high and mighty souffles.
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31
Separate egg yolks from whites while Large eggs are cool.
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32
To make your souffle rise higher, let egg whites sit at room temperature 20 min before beating them.
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33
Beat egg whites till stiff but not dry.
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34
Lift beaters up from bowl to see if peaks hold their shape.
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35
Fold egg whites into the souffle mix by cutting down through the center of the mixtures, across the bottom, and up the sides of the bowl.
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36
Give the bowl a quarter turn, and repeat folding and turning till mixtures are blended.
