Recipe

Leahs Butterscotch-pecan Souffle Recipe

Add Step-by-Step Photos	Divaliscious / All my dishes 1 year, 7 months ago OK, Who would like another dessert? I do, I do! So here is my version of a butterscotch pecan soufflé - yes it's soufflé day at my house..cheers! This is similar to the others but has a few changes...so do take note. Prep:20m Cook:50m Servings:6	Divalisciou
	easy butterscotchpecans soufflee perfect for parties

Does this look good? Yeah! / Nope

Fans

bluewatera

mystic_riv

pat2me

minitindel

Ingredients

1/3 cup flour

2/3 cups firmly packed BROWN sugar

1/8 teaspoon salt

1 cup whole milk

4 eggs separated (separate when cold, much easier to do when eggs are cold)

1/4 teaspoon cream of tarter to stabilize egg whites

1-1/2 teaspoon pure vanilla extract

1 cup finely chopped and toasted pecans

Well pre-heated oven at 425 with oven rack placed low in oven (not on the lowest, but not in the middle either)

1 UN-greased casserole dish 1-1/2 quarts size

Directions

Note: you can bake this at two different oven temperatures...

If you want a soufflé that is evenly moist, then bake it at 325 for 50-60 minutes.

If you want a soufflé that has a thicker crust and a soft moist interior, then the quick baking method is for you: bake your soufflé at 425 for 25 minutes.

The above baking techniques work for all fruit soufflés that I post.

In a saucepan on top of stove on medium low heat, combine flour, sugar, salt and stir in milk a little at a time stirring with a whisk.

Cook stirring constantly until the entire mixture is smooth and thick.

Beat egg yolks under mixer until thick and yellow. Gently fold into cooked mixture and allow to cool on counter.

While that is cooling, add extract and toasted finely chopped pecans and stir that in.

Wash out your mixing bowl really well and beat egg whites until stiff but not dry. Add cream of tartar and mix in.

Fold one half of the beaten egg whites into the cooled down cooked mixture to lighten up the 'batter', then add remaining egg whites and gently fold in.

Pour into un-greased casserole dish and put into preheated oven at your chosen temperature.

Try not to peak as this can upset the soufflé from rising. Let it do its thing. I know! - Patience is a virtue and a perfectly baked soufflé!

Sprinkle a little sifted confectioner's sugar on the top of the baked soufflé.

Once baked, bring to table at once and serve it up with a soft dollop of whipped cream - to go extra fancy, add a little drizzle of butterscotch or caramel sauce along with your homemade whipped cream and add a fresh spring of mint on the serving for that "Martha look".

And as I mentioned above in the description, you can do all the preparing, and throw your soufflé into the oven when you are sitting down to eat your dinner. By the time you have finished dinner and you are making coffee, your dessert will be ready to eat!

Photo credit (though I edited photo) belongs to foodmigration.com

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Comments

pat2me 1 year, 7 months ago said:
Another of John's favorite flavor cominations.....keep 'em coming!!! Thank you!!!!

minitindel 1 year, 7 months ago said:
How pretty they are. looks fantastic and sounds delightful thank you

mystic_river1 1 year, 7 months ago said:
Innovative, interesting and inmytummy soon as I can. Wonderful combination of flavors.^5 Thank you for post Divalicious

bluewaterandsand 1 year, 7 months ago said:
Fabulous! I want this right now, is it to early, lol. I love it!

decobabe 1 year, 7 months ago said:
Sounds like worth skipping dinner and going directly to dessert.

ttaaccoo 8 months, 2 weeks ago said:
This sounds just "over the top"! thank you for a scrumptious idea, and your great directions. 55555

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