Brown Sugar Soufflés with Crème Anglaise

                The combination of brown sugar and browned butter gives this rich dessert an intense caramel flavor.
                Gallery
                Categories: dessert french cuisine

                Ingredients

                • 1/2 cup fat-free milk
                • 1 2-inch piece vanilla bean, split lengthwise
                • 2 tablespoons granulated sugar
                • 1 large egg, lightly beaten
                • Cooking spray
                • 2 1/2 tablespoons granulated sugar
                • 1/2 cup packed brown sugar
                • 3 tablespoons all-purpose flour
                • 1/4 teaspoon salt
                • 1 1/4 cups fat-free milk
                • 1 teaspoon vanilla extract
                • 1 large egg yolk
                • 6 large egg whites
                • 1/2 teaspoon cream of tartar
                1x

                Instructions

                1. Pour 1/2 cup milk into a medium saucepan over medium heat. Scrape seeds from vanilla bean; add seeds and bean to milk. Cook 6 minutes (do not boil); discard bean. Combine 2 tablespoons granulated sugar and egg in a bowl. Gradually add hot milk mixture to bowl, stirring constantly with a whisk. Return the mixture to pan. Cook over medium heat for 4 minutes or until milk coats the back of a spoon, stirring constantly. Pour custard into a bowl. Cover and chill.
                2. Place a baking sheet in oven. Preheat oven to 425°F.
                3. Lightly coat 6 (8-ounce) ramekins with cooking spray. Sprinkle evenly with 2 1/2 tablespoons granulated sugar, tilting and turning dishes to coat sides.
                4. Combine brown sugar, flour, and salt. Place butter in a medium heavy saucepan over medium heat; cook for 3 minutes or until butter browns slightly. Stir in flour mixture and 1 1/4 cups milk; bring to a boil. Cook for 2 minutes or until slightly thick, stirring constantly, and remove from heat. Let stand 5 minutes. Stir in vanilla extract and egg yolk.
                5. Combine egg whites and cream of tartar in a large bowl; let stand at room temperature for 15 minutes. Beat with a mixer at high speed until medium peaks form. Gently stir one-fourth of egg whites into milk mixture; gently fold remaining egg whites. Gently spoon mixture into ramekins, filling each 3/4 full. Sharply tap dishes 2 or 3 times on counter. Place dishes on preheated baking sheet, and return baking sheet to 425°F oven. Immediately reduce oven temperature to 350°F; bake soufflés at 350°F for 30 minutes or until puffy and golden. Serve immediately with sauce.