Caramel Soufflés with Ginger Crème Anglaise

Name: Caramel Soufflés with Ginger Crème Anglaise
Ingredients: Serves 8; For the ginger crème anglaise; 1-1/2 cups heavy cream; 1/4 cup granulated sugar; 1/2 vanilla bean, split and scraped; 1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick; 4 large egg yolks; For the ramekins; 2 to 3 Tbs. unsalted butter, softened; 3 to 4 Tbs. granulated sugar; For the caramel pastry cream; 1/2 cup packed light brown sugar; 1/2 cup heavy cream, heated; 4 large egg yolks; 1 cups whole milk; 3 Tbs. cornstarch; 1/4 tsp. table salt; 1 tsp. pure vanilla extract; For the meringue; 8 large egg whites, at room temperature; 1/2 tsp. cream of tartar; 1 oz. (1/4 cup) confectioners’ sugar; more for dusting

Caramel Soufflés with Ginger Crème Anglaise was pinched from <a href="http://www.finecooking.com/recipes/caramel-souffles-ginger-creme-anglaise.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

•

Serves 8

•

For the ginger crème anglaise

•

1-1/2 cups heavy cream

•

1/4 cup granulated sugar

•

1/2 vanilla bean, split and scraped

•

1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick

•

4 large egg yolks

•

For the ramekins

•

2 to 3 Tbs. unsalted butter, softened

•

3 to 4 Tbs. granulated sugar

•

For the caramel pastry cream

•

1/2 cup packed light brown sugar

•

1/2 cup heavy cream, heated

•

4 large egg yolks

•

1 cups whole milk

•

3 Tbs. cornstarch

•

1/4 tsp. table salt

•

1 tsp. pure vanilla extract

•

For the meringue

•

8 large egg whites, at room temperature

•

1/2 tsp. cream of tartar

•

1 oz. (1/4 cup) confectioners’ sugar; more for dusting

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes