SOUFFLE - BUTTERSCOTCH WITH MALTED COCONUT CREAM ANGLAISE

By akselden

Ingredients

• SOUFFLE BASE:
• 1 large egg
• 4 large egg yolks
• 2 C. whole milk
• 1/3 C. plus 3 T. granulated sugar
• 3/4 C. all-purpose flour
• 1/4 C. cornstarch
• 2 T. butter, cut up
• SOUFFLE:
• butter and granulated sugar to coat souffle dishes
• Base (see recipe above)
• 4 T. butterscotch liqueur
• 4 egg whites
• 2 pinches cream of tartar
• powdered sugar for dusting
• MALTED COCONUT CREME ANGLAISE:
• 1 l5-oz. can unsweetened coconut milk
• 1/2 can Coco Lopez (coconut cream available in grocery and liquor stores)
• 1 qt. heavy cream
• 1/4 C. sugar
• 1 vanilla bean, scraped
• 3/4 C. malted milk powder (available in grocery stores)
• 1/2 C. yolks from 8 large eggs
• for garnish: roasted, salted almonds

Details

Servings 4

Preparation

Step 1

SOUFFLE BASE:
1. Whisk together whole egg and yolks. Boil together milk and 1/3 C. sugar. In small bowl, stir together flour and cornstarch. Add 2/3 flour mixture to egg mixture. Temper eggs by adding 1/2 C. milk mixture a little at a time while whisking continuously. Return remaining milk mixture to heat. Add remaining flour mixture to eggs and whisk well. Add another 1/2 C. hot milk mixture and whisk well. Reheat remaining milk mixture and whisk into egg-flour mixture to thicken. Cook about 2 minutes.

2. Whisk in butter chunks until melted. Press plastic wrap against surface of mixture and refrigerate. Base will keep for 3 days in refrigerator.

SOUFFLE:
3. Preheat oven to 400°.

4. Butter 4 4-oz. ramekins and sprinkle with sugar. Mix souffle base and liqueur until well combined. In mixer with beater attachment whip egg whites and cream of tartar until stiff peaks form. Fold in 1/3 whites until totally incorporated; repeat twice more.

5. Fill prepared ramekins 3/4 full and bake for 15-20 minutes or until souffles are golden brown and slightly firm to the touch. Remove from oven and place on folded napkin or doily in center of plate. Dust with powdered sugar.

MALTED COCONUT CREME ANGLAISE:
6. Bring coconut milk, Coco Lopez, cream, sugar and vanilla bean to a simmer. Whisk in malted milk powder until combined. Temper eggs with some of the hot mixture and add to pan. Cook over medium heat until mixture coats back of spoon. Strain through fine sieve. Stir to cool very quickly over ice bath. Do not chill beyond this.

7. To serve: Poke hole in top of each souffle. Pour about 1/4 C. creme anglaise into center. Finish by dropping a few almonds inside if desired.