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1
Coat the bottom and sides of 4 6-oz baking dishes with vegetable cooking spray; sprinkle with granulated sugar. Set aside.
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2
Melt butter in a small saucepan over medium heat; add flour, stirring until smooth. Cook flour mixture, stirring constantly, 1 minute.
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3
Add half and half, stirring constantly; stir in 4 tbsp sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
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4
Beat egg yolks until thick and pale. Gradually stir half of the hot half-and-half mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes; stir in vanilla. Cool 15 to 20 minutes.
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5
Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 2 tbsp sugar, beating until soft peaks form. Gradually fold egg whites into the egg yolk mixture. Spoon into prepared baking dishes.
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6
Bake at 350 for 25 minutes or until puffed and set. Sprinkle with powdered sugar, and serve immediately with Vanilla Creme Sauce.
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7
Vanilla Creme Sauce:.
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8
Combine 1 tsp vanilla extract, 1 cup sugar, and 2 tsp cornstarch in a heavy saucepan; gradually stir in whipping cream. Cook stirring constantly, over low heat until sugar dissolves.
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9
Beat 8 egg yolks until thick and pale; gradually stir about half of hot whipping cream mixture into yolks. Add to remaining hot mixture, stirring constantly.
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10
Cook, stirring constantly, over medium heat until thickened. Pour through a wire-mesh strainer into a small bowl, discarding lumps. Cover and refrigerate up to 3 days. Serve with Vanilla Souffles, fresh fruit, or pound cake.
