Leahs Butterscotch-Pecan Souffle
From divaliscious 15 years agoIngredients
- 1/3 cup flour shopping list
- 2/3 cups firmly packed brown sugar shopping list
- 1/8 teaspoon salt shopping list
- 1 cup whole milk shopping list
- 4 eggs separated (separate when cold, much easier to do when eggs are cold) shopping list
- 1/4 teaspoon cream of tarter to stabilize egg whites shopping list
- 1-1/2 teaspoon pure vanilla extract shopping list
- 1 cup finely chopped and toasted pecans shopping list
- Well pre-heated oven at 425 with oven rack placed low in oven (not on the lowest, but not in the middle either) shopping list
- 1 UN-greased casserole dish 1-1/2 quarts size shopping list
How to make it
- 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
People Who Like This Dish 8
- minitindel THE HEART OF THE WINE COUNTRY, CA
- pat2me Nashua, NH
- ttaaccoo Buffalo, NY
- pandamanda Fullerton, CA
- decobabe Citta Di Castello, IT
- bluewaterandsand GAFFNEY, SC
- mystic_river1 Bradenton, Florida
- jeffsgirl Medford, OR
- clbacon Birmingham, AL
- divaliscious Dutchess County, NY
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The Rating
Reviewed by 4 people-
Another of John's favorite flavor cominations.....keep 'em coming!!! Thank you!!!!
pat2me in Nashua loved it -
how pretty they are. looks fantastic and sounds delightful thank you
minitindel in THE HEART OF THE WINE COUNTRY loved it -
Innovative, interesting and inmytummy soon as I can. Wonderful combination of flavors.^5 Thank you for post Divalicious
mystic_river1 in Bradenton loved it
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