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Baked Apricot Soufflés with Almond Crème Sauce

Baked Apricot Soufflés with Almond Crème Sauce comes together with Unpeeled Apricot Halves Drained, Sugar, Butter Or Margarine, All Purpose Flour, and Half And Half. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 can
• Sugar
• 3 tbsp
• 3 tbsp
• 3/4 cup
• 1/2 cup
• 4
• 1 tbsp
• Powdered Sugar
• Almond Cr Me Sauce
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 4
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1 cup
• 4

Method (preview)

1. 1

   Coat bottom and sides of 6 (6-ounce) custard cups with cooking spray; sprinkle with sugar. Set aside.

2. 2

   Process apricot halves in blender or food processor until smooth, stopping to scrape down sides; set aside.

3. 3

   Melt butter in a medium saucepan over medium heat; whisk in flour until smooth. Cook mixture, whisking constantly, 1 minute.

4. 4

   Add half-and-half and 1/4 cup sugar, whisking constantly. Cook over medium heat, whisking constantly, until thickened. Remove from heat; set aside.

5. 5

   Beat egg yolks at medium speed with an electric mixer until thick and pale; fold in apricots.

6. 6

   Gradually stir one-third of hot mixture into yolk mixture; add to remaining hot mixture, stirring constantly.

7. 7

   Cook over medium heat 2 minutes; stir in vanilla.

8. 8

   Cool 15 to 20 minutes.

9. 9

   Beat egg whites at high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gradually fold into apricot mixture.

10. 10

    Spoon into prepared custard cups.

11. 11

    Bake at 350° for 25 minutes or until puffed and golden brown.

12. 12

    Sprinkle with powdered sugar, and serve immediately with Almond Crème Sauce.

13. 13

    Almond Crème Sauce Serve any leftover sauce with fresh fruit, pound cake, or ice cream.

14. 14

    Combine first sugar, cornstarch, and the extracts in a heavy saucepan; gradually stir in whipping cream.

15. 15

    Cook over low heat, stirring constantly, until sugar dissolves.

16. 16

    Set aside.

17. 17

    Beat egg yolks until thick and pale.

18. 18

    Gradually stir one-third of hot mixture into yolks; add to remaining hot mixture, stirring constantly.

19. 19

    Cook over medium heat, stirring constantly, until thickened.

20. 20

    Pour through a wire-mesh strainer into a small bowl, discarding any lumps.

21. 21

    Cover and store in refrigerator up to 3 days. Makes 1 1/2 cups.

22. 22

    Separate egg yolks from whites w