brown sugar souffle

The perfect versatile summer dessert with that bit of pizazz you didn't even realize you were in search of. Crumbles are my loves but why not showcase your current summer fruit with a souffle that rises so evenly and mighty that you are sure to receive a few cheers. With a souffle base high in sugar, the crust of the souffle is perfect, giving way to a fluffy, pudding like center. Fresh or sauteed peaches and nectarines are perfect to drop into the center of the souffle once it is out of the oven. I wanted a cold contrast and dropped in a giant scoop of peach and greek yogurt gelato. The trio of brown sugars called for in the recipe give a great roundness of molasses flavor. The recipe is completely adaptable to only one type of brown sugar and a multitude of ice creams and fruit. Stick to granulated sugar when whipping your whites, as I find it incorporates itself into the bubble structure of meringue a lot easier than brown.

Ingredients
4 ounces butter
1/4 vanilla bean scraped
4 ounces dark brown sugar
2 ounces light brown sugar
2 ounces light muscavado sugar
1 tablespoon, brandy
1/2 teaspoon salt
2 eggs separated
2 T granulated sugar
pinch cream of tartar
4 buttered and sugared ramekins.
**be sure to butter the ramekins with softened, not melted butter. Brush using upward strokes to create channels for the souffle to rise.

1. In a small saucepot, melt the butter with the vanilla bean.
2. Removed the bean and whisk in the three brown sugars, salt and brandy.
3. In the clean bowl of a standing mixer fitted with the whisk attachment, begin whipping the egg whites on medium speed.
4. Once a foam is reach add the cream of tartar. Continue whipping until there no whites in the center still yellow and airless.
5. Begin sprinkling in the 2T of granulated sugar with the mixer remaining on medium speed.
6. Whip to medium peaks that give a dairy queen curl when pulled.
7. Take 3.5 tablespoons of the brown sugar base and whisk in the two yolks.
8. Sacrifice a small portion of the meringue and stir it into the brown sugar base. Using a rubber spatula, fold in the remaining egg whites gently, turning the bowl as you fold.
9. Pour into prepared ramekins and bake in a 385 degree convection oven for 10 minutes, or a 400 degree Farenheit still oven for 15 minutes. Once the souffle is golden and has risen remove from the oven and enjoy immediately.