OK, Who would like another dessert? I do, I do!
So here is my version of a butterscotch pecan soufflé - yes it's soufflé day at my house...cheers! This is similar to the others I have posted, but has a few changes...so do take note.
- 1/3 cup flour
- 2/3 cups firmly packed BROWN sugar
- 1/8 teaspoon salt
- 1 cup whole milk
- 4 eggs separated (separate when cold, much easier to do when eggs are cold)
- 1/4 teaspoon cream of tarter to stabilize egg whites
- 1-1/2 teaspoon pure vanilla extract
- 1 cup finely chopped and toasted pecans
- Well pre-heated oven at 425 with oven rack placed low in oven (not on the lowest, but not in the middle either)
- 1 UN-greased casserole dish 1-1/2 quarts size
- Note: you can bake this at two different oven temperatures...
- If you want a soufflé that is evenly moist, then bake it at 325 for 50-60 minutes.
- If you want a soufflé that has a thicker crust and a soft moist interior, then the quick baking method is for you: bake your soufflé at 425 for 25 minutes.
- The above baking techniques work for all fruit soufflés that I post.
- In a saucepan on top of stove on medium low heat, combine flour, sugar, salt and stir in milk a little at a time stirring with a whisk.
- Cook stirring constantly until the entire mixture is smooth and thick.
- Beat egg yolks under mixer until thick and yellow. Gently fold into cooked mixture and allow to cool on counter.
- While that is cooling, add extract and toasted finely chopped pecans and stir that in.
- Wash out your mixing bowl really well and beat egg whites until stiff but not dry. Add cream of tartar and mix in.
- Fold one half of the beaten egg whites into the cooled down cooked mixture to lighten up the 'batter', then add remaining egg whites and gently fold in.
- Pour into un-greased casserole dish and put into preheated oven at your chosen temperature.
- Try not to peak as this can upset the soufflé from rising. Let it do its thing. I know! - Patience is a virtue and a perfectly baked soufflé!
- Sprinkle a little sifted confectioner's sugar on the top of the baked soufflé.
- Once baked, bring to table at once and serve it up with a soft dollop of whipped cream - to go extra fancy, add a little drizzle of butterscotch or caramel sauce along with your homemade whipped cream and add a fresh spring of mint on the serving for that "Martha look".
- And as I mentioned above in the description, you can do all the preparing, and throw your soufflé into the oven when you are sitting down to eat your dinner. By the time you have finished dinner and you are making coffee, your dessert will be ready to eat!