DO AHEAD: Soufflé base can be made 1 day ahead. Press plastic wrap directly onto surface and refrigerate. Bring to room temperature before continuing.
Butter eight ¾-cup soufflé dishes or custard cups; dust with sugar. Using electric mixer, beat egg whites in large bowl until frothy. Gradually beat in remaining 3 tablespoons sugar, then coarse salt; beat just until soft peaks form. Fold ⅓ of whites into soufflé base until well combined. Gently fold in remaining egg whites just to blend (some white streaks may remain). Divide mixture among prepared dishes. Place dishes on rimmed baking sheet.
Preheat oven to 350°F. Bake soufflés until puffed above rim of dish, tops are flat, and edges are set, about 12 minutes. Remove from oven and serve immediately with Cardamom Crème Anglaise.
Crème anglaise is a classic dessert sauce that can also serve as the base for ice cream. Make a double batch and process half in an ice-cream maker for a sophisticated frozen treat. Makes 2 cups
2 tablespoons whole green cardamom pods, crushed
1 cup whole milk
1 cup heavy whipping cream
½ cup sugar, divided
¼ vanilla bean, split lengthwise
4 large egg yolks
Place cardamom pods with seeds in heavy medium saucepan over medium-high heat. Stir until pods brown, about 5 minutes. Add milk, cream, and ¼ cup sugar Scrape seeds from vanilla bean into pan; add bean. Bring mixture to boil. Whisk egg yolks and remaining ¼ cup sugar in medium bowl. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, stirring constantly, about 2 minutes (do not boil). Refrigerate uncovered until cold, stirring occasionally. Strain into medium pitcher
DO AHEAD: Can be made 2 days ahead. Cover and keep refrigerated.Technique Tip: Skinless CustardCustard recipes often call for pressing plastic wrap directly on top of hot custards or pastry creams. This is an important step because it prevents a rubbery skin from forming on the surface of the custard as it cools and keeps the soufflés from drying out or absorbing odors from the refrigerator.
This decadent dessert is very much like a Heath bar in soufflé form. The individual soufflés are buttery and sweet (with little crunchy pieces of chopped toffee), and they’re topped with a warm homemade chocolate sauce. For a restaurant-worthy presentation, divide the chocolate sauce among six shot glasses and serve them alongside the soufflés. Makes 6
Sauce
½ cup heavy whipping cream
2 tablespoons (¼ stick) unsalted butter
2 tablespoons (packed) golden brown sugar
4 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
Soufflés
5 large egg yolks
⅓ cup (packed) golden brown sugar
2 tablespoons unbleached all purpose flour
½ cup milk
1 tablespoon unsalted butter
2 tablespoons Scotch whisky
3 large egg whites, room temperature
¼ cup sugar
1 cup finely chopped toffee candy (such as Heath bar or Almond Roca; about 6 ounces), divided
SAUCE: Cook cream, butter, and sugar in heavy small saucepan over medium heat, stirring until sugar dissolves. Add chocolate and stir until sauce is melted and smooth.
DO AHEAD: Can be made 3 days ahead. Cover; chill. Before using, rewarm over low heat just until liquid.
SOUFFLÉS: Preheat oven to 375°F. Butter and sugar six ⅔-cup soufflé dishes. Whisk egg yolks, brown sugar, and flour in medium bowl. Bring milk to simmer in heavy medium saucepan. Gradually whisk hot milk into yolk mixture. Return mixture to saucepan and whisk constantly over medium heat until mixture is very thick, about 2 minutes. Transfer mixture to large bowl. Whisk in butter and Scotch. Cool to lukewarm.
Using electric mixer fitted with clean dry beaters, beat whites in another large bowl to soft peaks. Gradually beat in ¼ cup sugar and continue beating to stiff peaks. Gently fold ¼ of whites into soufflé mixture to lighten. Fold in remaining whites. Gently fold in ¾ cup chopped toffee. Divide mixture among prepared dishes. Smooth tops.
Bake until soufflés puff and tops are golden, about 12 minutes. Transfer to plates. Sprinkle with remaining ¼ cup toffee. Serve with sauce.
A great cold-weather treat that makes a delightful holiday dessert, this soufflé doesn’t rise as high as many, but it more than makes up for it with its rich gingerbread flavor and luxurious texture. 6 servings
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 tartarMaple 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.
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 syrupPinch 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.Technique Tip: Plan AheadAvoid last-minute prep work by making the soufflé ahead, then baking it an hour before it’s time for dessert. To do ahead, just spoon the soufflé mixture into the prepared soufflé dish, cover, and chill for up to 2 hours.