Sweet Potato Souffle with sticky rum goo - John Besh

By contessawannabe

Ingredients

• Sticky Rum Goo
• • 6 tbsp. unsalted butter
• • 7/8 cup brown sugar
• • 6 tbsp. heavy cream
• • 3 tbsp. light corn syrup
• • 3 tbsp. dark rum
• Soufflés
• • 1 cup milk
• • 3 tbsp. sugar
• • 1 vanilla bean, split and scraped, or 11/2 tsp. pure vanilla extract
• • 2 tbsp. all-purpose flour
• • Pinch coarse salt
• • 2 sweet potatoes (11/4 lb.), roasted at 400˚F for 40 to 45 minutes, peeled and puréed through a food mill or ricer
• • 4 large egg yolks
• • 3 tbsp. unsalted butter (softened)
• • 6 large egg whites

Details

Servings 6

Preparation

Step 1

To make the goo, melt the butter in a small saucepan over low heat. Add the brown sugar, cream, corn syrup and rum. Bring to a boil, stirring well and often. Remove from heat and cool to room temperature.

To make the soufflés, preheat the oven to 350˚F. Butter the bottom and sides of six 4-inch (1 cup) ramekins, or one 6-cup soufflé dish and dust with sugar; shake out excess sugar.

In a medium saucepan, combine the milk, sugar and vanilla bean, if using, and bring to a boil over medium heat, stirring every now and then. Strain through a fine strainer into a bowl; add vanilla extract, if using, and let cool to room temperature, 15 minutes.

Combine the flour and salt in the saucepan; gradually whisk in the cooled milk mixture. Cook over medium heat, whisking, until thickened, 3 to 5 minutes. Remove the pan from the heat. Whisk in the puréed sweet potato and then the egg yolks, one at a time. Stir in the butter. (If you like, you may refrigerate the mixture at this point and finish the recipe the following day.)

Beat the egg whites with a whisk or electric mixer until stiff peaks form. Stir about one-quarter of the whites into the sweet-potato mixture to lighten; fold in the rest. Divide the mixture between the prepared ramekins or the soufflé dish.

Bake on a baking sheet until soufflés are puffed and lightly browned and still wobble in the center, about 20 minutes for ramekins and 45 to 50 minutes for a large soufflé. Serve immediately, with sauce in a pitcher on the side.