Vanilla Souffle w/ Vanilla Rum Anglaise

Vanilla Rum Anglaise

• 1 cup half and half
• 1/2 vanilla bean, split lengthwise
• 2 egg yolks
• 1/4 cup sugar
• pinch salt
• 1/2 Tbsp dark rum

Vanilla Souffle

• 2 Tbsp unsalted butter, softened
• 2 Tbsp flour
• 1 cup milk, hot
• 1 tsp vanilla extract
• 4 Tbsp caster sugar
• 4 eggs, medium sized, separated
• pinch salt
• confectioners' sugar on top when serving

Place a fine strainer over an empty bowl, and that should be placed in a larger bowl that has ice cold water. Set aside.

In a saucepan combine half and half and vanilla bean. Cook on medium low heat until bubbles appear at the edge. Remove from heat.

In a medium bowl, whisk sugar, salt, and egg yolks until just combined. Whisk in 1/2 of the hot half and half into the mixture until combined. Pour this back into the saucepan and cook on medium high heat, stirring constantly, until slightly thickened, about 4 to 5 minutes.

Remove from heat and strain the sauce into the empty chilled bowl to stop the cooking. Stir in the rum.

Preheat oven to 375.

PREPARE RAMEKINS: Brush the ramekins with softened unsalted butter, then coat with granulated sugar. Shake out any excess then set aside.

BECHAMEL SAUCE: Add butter to saucepan and melt over medium heat. Add flour and cook for 1 minute, stirring with spatula.

Remove pan from heat and gradually add hot milk. Stir until smooth and combined. Heat on medium and stir constantly until it begins to boil. The sauce should form ribbons. Remove from heat.

Add in salt and vanilla extract and stir until combined. Separate the eggs and add in the egg yolks one by one and stir to combine. Cover pan to avoid evaporation.

FRENCH MERINGUE: Whisk egg whites in a large bowl. You are not mixing, you are incorporating the air. Keep whisking until peaks form and the shine just starts to diminish; this takes about 10 minutes by hand. Gradually add caster sugar 1 Tablespoon at a time while slowly whisking. Soft peaks should be there before proceeding.

Add a small amount, about one forth to one third of the french meringue into the white sauce and whisk gently until homogeneous. Then, pour all white sauce into meringue and whisk until just combined. Be careful not to crush the delicate meringue.

Spoon the mixture into ramekins, leaving about 1/2 inch of space from the top. Run thumb around inside of rim. This will help the souffle to rise straight. Bake in the oven preheated to 375 degrees for 15 minutes or until the tops just start to split.

Place on plate as ramekins are very hot. Dust with confectioners sugar and serve immediately.