Brandy Alexander Souffle

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By Jeanne Benedict
Celebrations Expert

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Recipe from Jeanne Benedict's Sophisticated Entertaining. When I think of souffles an odd analogy comes to mind: Rock climbing. Sugar is often sprinkled on the bottom and up the sides of individual souffle dishes. The theory is that the souffle needs something to grab onto as it rises in the oven and "climbs" the side of the dish.

Ingredients

3 tablespoons unsalted butter
1/4 Cup all-purpose flour
1 Cup milk
4 large egg yolks
1/2 cup sugar, plus extra sugar to coat baking dish
2 tablespoons brandy
2 tablespoons crème de cacao
6 large egg whites

Steps

Preheat oven to 375 degrees. Butter 1 1/2 quart souffle dish. Sprinkle sugar over bottom and sides of each dish. Turn dish over and shake out excess sugar.
Melt butter in a medium saucepan over medium-low heat. Add flour and cook, whisking constantly, for 2 minutes. Add milk and cook, whisking constantly, until mixture thickens. Remove from heat and beat in 1/4 cup sugar, brandy, and crème de cacao. Beat in egg yolks all at once until blended.
Using clean beaters, beat 3 egg whites on high speed in a large bowl until foamy. Gradually beat in 2 tablespoons sugar until frothy. Add 3 remaining egg whites and 2 tablespoons sugar and beat until stiff peaks form. Eggs should appear shiny and not dry. Gently fold egg whites into egg yolk mixture. Spoon batter into prepared dish. Bake for 30-35 minutes until center is puffed and golden brown.
Remove from heat and lightly sift powdered sugar over top. Immediately place souffle dish on base heat proof base plate and bring to table. Puncture top and spoon souflee on to individual plates. Serve hot with sweetened whipped cream on the side.
Makes about 12 servings