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Apricot Soufflé

  • 30m Prep Time
  • 20m Cook Time
  • 1h 20mReady In

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  • Cuisine : French
  • Course : Dessert

6 to 8 servings This is the best fruit soufflé we know; the concentrated flavor of the dried apricots adds a surprising richness.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 ½ cups water
  • 1 cup packed moist dried apricots
  • ½ cup sugar
  • 2 tablespoons lemon juice
  • 5 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 1
    • 5 large egg yolks
    • ⅓ to ½ cup sugar
    • ⅛ teaspoon salt
    • 2 cups whole milk, 1 cup whole milk plus 1 cup heavy cream, or 2 cups half-and-half
    • 1 teaspoon vanilla, rum, or dry sherry, or a little grated lemon zest
    Sub-recipe steps
    1. Lightly beat in a medium bowl: 5 large egg yolks; ⅓ to ½ cup sugar; ⅛ teaspoon salt
    2. Heat in a medium saucepan over medium heat until bubbles form around the edges: 2 cups whole milk, 1 cup whole milk plus 1 cup heavy cream, or 2 cups half-and-half
    3. Slowly whisk the hot milk into the egg yolk mixture to warm it. Return this mixture to the saucepan and place over medium-low heat. Stir the sauce gently but constantly with a silicone spatula, sweeping the entire pan bottom and reaching into the corners. As soon as the custard is thickened enough to coat the back of a spoon and reaches 170° to 175°F on an instant-read thermometer, pour it through a sieve into a bowl and stir in: 1 teaspoon vanilla, rum, or dry sherry, or a little grated lemon zest
    4. Serve warm or cold. If serving cold, let the sauce cool thoroughly before covering and refrigerating. Condensation will cause it to thin. The sauce can be covered and refrigerated for up to 3 days. To reheat, scrape the sauce into a double boiler over warm (165°F) water and stir occasionally until warmed through.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 ½ cups water
  • 1 cup packed moist dried apricots
  • ½ cup sugar
  • 2 tablespoons lemon juice
  • 5 large egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 1 (Crème Anglaise)

Let's Cook

  1. Step 1.

    Combine in a medium saucepan: 1 ½ cups water; 1 cup packed moist dried apricots; ½ cup sugar

  2. Step 2.

    Bring to a simmer, cover, and cook for 20 minutes. Let cool, still covered, at least 30 minutes.

  3. Step 3.

    Preheat the oven to 350°F. Prepare as for a soufflé mold six 8-ounce ramekins or eight 6- to 7-ounce ramekins.

  4. Step 4.

    Transfer the apricots and syrup to a blender. Add: 2 tablespoons lemon juice

  5. Step 5.

    Puree until perfectly smooth, scraping the sides of the blender. If needed, add a tablespoon or two of water. Transfer the puree to a large bowl. Beat on medium speed until soft peaks form: 5 large egg whites, at room temperature; ¼ teaspoon cream of tartar; ¼ teaspoon salt

  6. Step 6.

    Increase the speed to high and gradually beat in: ¼ cup sugar

  7. Step 7.

    Beat until the peaks are stiff but not dry. Fold one-third of the egg whites into the apricot puree, then fold in the remaining whites. Divide the batter equally among the prepared ramekins and smooth the tops. They should be filled to the brim. Transfer the ramekins to a baking sheet and bake just until well risen and beginning to brown, 11 to 15 minutes for the larger soufflés, 10 to 13 minutes for the smaller soufflés. Be careful not to overbake or they will fall and turn soupy in the center. If desired, open a slit in the top of each soufflé with 2 forks held back to back and spoon in: (Crème Anglaise)

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