One might ask, what is ‘Accidental Creme Anglaise?’ Well, when one’s loving and almost-perfect husband puts a container of home made vanilla bean ice cream in the refrigerator instead of the freezer, one has an accidental creme anglaise on their hands. I noticed it the next morning, and when I asked the husband in question, he thought that I did it. His suggested solution was just to drink it and my first thought was to spin it up in the ice cream maker again. We both agreed that making additional desserts was the best option for everyone involved.
Every time I make soufflés, I wonder why I don’t make them more often. The techniques are simple, the ingredients are common and inexpensive, they can be prepped ahead and it’s impressive as hell! Go ahead, impress your loved ones with a soufflé dessert…
Makes 7 small soufflés – cost approx $.25 each
- 1 1/2 oz butter, room temperature ($.28)
- 1 1/2 oz flour ($.03)
- 3 oz sugar, divided ($.12)
- 1 cup milk ($.19)
- 4 eggs, separated ($.50)
- 4 oz butterscotch chips ($.66)
- 1 tsp vanilla extract
Now preheat your oven to 375 F and butter and sugar 6 1/2 cup ramekins or creme brulee cups. (Or you could make one big souffle too!)
In a small pot, heat the milk, 2 oz of sugar and the butterscotch chips and bring to a gentle boil. Turn the heat down to very low and whisk in the flour and butter paste until it’s smooth and the mixture is thickened. Remove from the heat. Whisk in the egg yolks, one at a time and then the vanilla. Set aside for later.
Whip the egg whites to soft peaks and then add in the remaining 1 oz of sugar. Continue whipping the egg whites until you have stiff peaks. Gently fold the egg whites into the butterscotch base mixture you set aside earlier.
Pour the mixture into the prepared souffle cups and either refrigerate for later or bake your souffles.
Smaller, 1/2 cup, sizes will cook in 15-20 minutes or larger souffles will take longer.
Serve as is, or with whatever sort of sauce you may have around, accidental or otherwise.