Bon Appetit Desserts (111 page)

¼ cup (½ stick) unsalted butter

¼ cup unbleached all purpose flour

1½ cups reduced-fat (2%) milk

⅔ cup (packed) dark brown sugar

⅓ cup mild-flavored (light) molasses

1 tablespoon ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 teaspoon vanilla extract

¼ teaspoon salt

4 large egg yolks

7 large egg whites, room temperature

½ teaspoon cream of tartar

Maple Crème Anglaise (see recipe)

Position rack in center of oven and preheat to 375°F. Butter one 6- to 8-cup soufflé dish; dust with sugar.

Melt butter in heavy medium saucepan over medium heat. Add flour; whisk until roux is smooth and bubbling, about 2 minutes. Gradually whisk in milk; bring to boil. Continue boiling mixture until smooth and thick, whisking about 1 minute. Remove from heat. Add sugar, molasses, spices, vanilla, and salt; whisk until blended. Transfer soufflé base to medium bowl. Cool until just warm, whisking occasionally, about 5 minutes. Whisk egg yolks into soufflé base.

Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry. Fold ¼ of whites into soufflé base to lighten. Gradually fold soufflé base back into remaining whites. Transfer soufflé mixture to prepared dish. Bake soufflé until puffed, brown, and almost firm to touch in center, about 45 minutes. Serve immediately with Maple Crème Anglaise.

Maple Crème Anglaise

The delicate maple flavor of this silky custard sauce pairs nicely with the gingerbread soufflé, but it would also be delicious with bread pudding or flourless chocolate cake.
Makes about 1½ cups

4 large egg yolks

¼ cup pure maple syrup

Pinch of salt

1 cup half and half

½ teaspoon vanilla extract

Combine egg yolks, maple syrup, and salt in heavy small saucepan and whisk to blend. Gradually whisk in half and half. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Mix in vanilla. Transfer to bowl. Serve warm or at room temperature.

Lemon Soufflés with Boysenberries

Quick and easy to put together, this is a great foolproof dinner-party dessert that can be made year-round (use fresh berries when they are in season). Sifting powdered sugar over the just-baked soufflés adds an elegant touch.
Makes 6

6 teaspoons seedless boysenberry jam

24 frozen boysenberries or blackberries

2 tablespoons finely grated lemon peel

¾ cup sugar, divided

1 tablespoon cornstarch

¾ cup whole milk

3 large eggs, separated, room temperature

2 tablespoons (¼ stick) unsalted butter

5 tablespoons fresh lemon juice

Powdered sugar

Preheat oven to 400°F. Butter six ¾-cup ramekins; coat with sugar. Spoon 1 teaspoon jam and 4 frozen berries into bottom of each ramekin. Place on baking sheet.

Mash lemon peel and ½ cup sugar in heavy medium saucepan; whisk in cornstarch, then milk and egg yolks. Add butter. Bring to boil over medium heat, whisking constantly. Boil until thick pudding forms, whisking constantly, about 1 minute. Transfer to large bowl; mix in lemon juice. Season to taste with salt.

Using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining ¼ cup sugar; beat until stiff but not dry. Fold whites into warm lemon pudding. Spoon mixture over berries; fill to top.

DO AHEAD
:
Can be assembled up to 4 hours ahead. Chill.

Bake until puffed, set, and golden around edges, about 14 minutes. Sift powdered sugar over soufflés and serve.

Ricotta Soufflés with Blackberry Compote

Fresh ricotta cheese is quite different from most grocery store brands. It is not as watery, and has sweet creamy curds similar to cottage cheese. It gives these soufflés a texture reminiscent of cheesecake. Fresh ricotta cheese can be found at some supermarkets and at Italian markets.
Makes 6

1 cup plus 6 tablespoons sugar, divided

1 tablespoon cornstarch

2 tablespoons plus 1 teaspoon unbleached all purpose flour

4 large egg yolks

1½ teaspoons finely grated lemon peel

1 cup whole milk

1 cup fresh ricotta cheese

2 cups frozen blackberries (about 8 ounces), thawed

¼ cup sweet vermouth

3 tablespoons fresh lemon juice

6 large egg whites, room temperature

Whisk ¾ cup sugar, cornstarch, and flour in large bowl. Add egg yolks and lemon peel; whisk to blend.

Bring milk just to simmer in small saucepan over medium-high heat.

Gradually whisk hot milk into yolk mixture. Return mixture to same saucepan and bring to boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly (pastry cream will be thick).

Spread pastry cream out to ⅓-inch thickness on small rimmed baking sheet. Cover completely with plastic wrap. Cool to room temperature. Transfer pastry cream to medium bowl. Whisk in ricotta. Cover and chill until cold, about 1 hour.

Bring blackberries, vermouth, lemon juice, and ¼ cup sugar to boil in small saucepan, crushing some berries and stirring to dissolve sugar. Reduce heat to medium-low; simmer until mixture thickens and measures 1 cup, about 8 minutes. Transfer blackberry compote to small bowl; cover and refrigerate.

Butter six ½-cup ramekins; coat with sugar, tapping out any excess. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in remaining 6 tablespoons sugar; continue beating until stiff but not dry. Fold egg whites into ricotta mixture. Spoon mixture into ramekins; smooth tops. Run thumb ¼ inch deep around inside edge of each ramekin.

DO AHEAD
:
Can be made 4 hours ahead. Cover and chill.

Preheat oven to 350°F. Bake soufflés until puffed and golden at edges, about 28 minutes (about 32 minutes if chilled). Serve immediately with compote.

Pear Soufflés with Chocolate Sauce

Anjou pears are called for in this recipe because they are sweet and juicy. If unavailable, Comice or Bartlett pears would make fine substitutes. (Bosc pears are too crisp for these soufflés.) Whichever pears you use, make sure they are super-ripe.
Makes 6

⅔ cup heavy whipping cream

5 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

2 tablespoons bourbon

2 tablespoons (¼ stick) unsalted butter, divided

5 ripe Anjou pears (about 2½ pounds), peeled, cored, cut into ½-inch cubes (6 to 7 cups)

8 tablespoons sugar, divided

2 teaspoons fresh lemon juice

3 large egg yolks, room temperature

4 large egg whites, room temperature

Pinch of salt

SAUCE
: Bring cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and let stand until chocolate softens slightly, about 1 minute. Add bourbon and stir until chocolate is melted and sauce is smooth.

DO AHEAD
:
Can be made 1 day ahead. Cover and refrigerate.

SOUFFLÉS
: Generously butter six ¾-cup ramekins or custard cups, then coat with sugar, tilting ramekins to coat bottoms and sides evenly. Gently tap out any excess sugar. Place ramekins on rimmed baking sheet.

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add half of pears and sauté until beginning to brown, about 8 minutes. Sprinkle with 1½ tablespoons sugar and sauté until pears are caramelized and juices are thick, 3 to 4 minutes longer. Scrape pear mixture into bowl. Repeat with remaining 1 tablespoon butter, remaining pears, and 1½ tablespoons sugar. Stir lemon juice into pear mixture. Cool to room temperature, about 45 minutes.

Using slotted spoon, transfer pear mixture to processor; add pear juices to chocolate sauce. Puree pears until smooth. Transfer pear puree (about 2 cups) to medium saucepan.