Recipe of the Week – Butterscotch Souffle
(From the Dessert Collection at emealsforyou.com)
We are just back from our New Jersey trip and I wanted to share our Friday steak night dessert with you. I made some butterscotch sauce earlier in the week to top some ice cream and seemed to stay on the butterscotch theme. While just about everyone is afraid of souffles, worrying about them deflating or just too difficult to make, souffles are really easy to make. The only caveat is to make sure you are ready to eat them when they come out of the oven.
If you want a very special butterscotch souffle, use some of the butterscotch sauce in place of the butterscotch liquor in the final step. Some even use both.
|1||Tb||butter, unsalted, softened|
Preheat oven to 400 degrees. Prepare for 4, 4 ounce ramekins by rubbing the butter around the bottom and sides and then sprinkling them with sugar. Whisk the egg yolks and sugar together. Place in the top of a double boiler or place the bowl over some simmering water and stir continually until the eggs thicken and a ribbon forms when lifting the whisk. Whisk in the first Butterscotch Liquor. Set aside and immediately whip egg whites to stiff but not dry peaks. Carefully fold some of the egg whites into the yolks. combine the rest of the egg whites and yolks. pour into prepared ramekins, about 2/3 of the way up. Place in the hot oven on the bottom rack and bake for 12 -15 minutes until golden brown and they have risen above the rim of the ramekin. Sprinkle with powered sugar and serve immediately. Place a spoon in the center of each and add a Tb of Butterscotch Liquor.
Note: The souffles will deflate within 10 minutes of taking them out of the oven.
The butterscotch sauce recipe along with many more can be found at emealsforyou.com