Title: Baked apricot soufflés with almond crème sauce
 Categories: Souffles
      Yield: 6 Servings
 
      1 cn (8.25-ounce) unpeeled
           -apricot halves; drained
           Sugar
      3 tb Butter or margarine
      3 tb All-purpose flour
    3/4 c  Half-and-half
    1/2 c  Sugar; divided
      4 lg Eggs; separated
      1 tb Vanilla extract
           Sifted powdered sugar
           Almond crème sauce
    1/2 c  Sugar
      1 ts Cornstarch
    1/2 ts Almond extract
    1/2 ts Vanilla extract
      1 c  Whipping cream
      4    Egg yolks
           ---Almond Crème Sauce---
    1/2 c  Sugar
      1 ts Cornstarch
    1/2 ts Almond extract
    1/2 ts Vanilla extract
      1 c  Whipping cream
      4    Egg yolks
 
  Coat bottom and sides of 6 (6-ounce) custard cups with cooking spray;
  sprinkle with sugar. Set aside.
  
  Process apricot halves in blender or food processor until smooth,
  stopping to scrape down sides; set aside.
  
  Melt butter in a medium saucepan over medium heat; whisk in flour
  until smooth. Cook mixture, whisking constantly, 1 minute.
  
  Add half-and-half and 1/4 cup sugar, whisking constantly. Cook over
  medium heat, whisking constantly, until thickened. Remove from heat;
  set aside.
  
  Beat egg yolks at medium speed with an electric mixer until thick and
  pale; fold in apricots. Gradually stir one-third of hot mixture into
  yolk mixture; add to remaining hot mixture, stirring constantly. Cook
  over medium heat 2 minutes; stir in vanilla. Cool 15 to 20 minutes.
  
  Beat egg whites at high speed until foamy. Gradually add remaining
  1/4 cup sugar, beating until soft peaks form. Gradually fold into
  apricot mixture. Spoon into prepared custard cups.
  
  Bake at 350° for 25 minutes or until puffed and golden brown.
  Sprinkle with powdered sugar, and serve immediately with Almond Crème
  Sauce. Makes 6 servings.
  
  Almond Crème Sauce Serve any leftover sauce with fresh fruit, pound
  cake, or ice cream.
  
  Combine first sugar, cornstarch, and the extracts in a heavy saucepan;
  gradually stir in whipping cream. Cook over low heat, stirring
  constantly, until sugar dissolves. Set aside.
  
  Beat egg yolks until thick and pale. Gradually stir one-third of hot
  mixture into yolks; add to remaining hot mixture, stirring
  constantly. Cook over medium heat, stirring constantly, until
  thickened.
  
  Pour through a wire-mesh strainer into a small bowl, discarding any
  lumps. Cover and store in refrigerator up to 3 days. Makes 1 1/2 cups.
  
  Notes: Cloud Craft Soufflés rely on stiffly beaten egg whites to
  create their magnificent proportions. Here are a few helpful tips for
  high and mighty soufflés.
  
  Separate egg yolks from whites while eggs are cold.
  
  To make your soufflé rise higher, let egg whites sit at room
  temperature 20 minutes before beating them.
  
  Beat egg whites until stiff but not dry. Lift beaters up from bowl to
  see if peaks hold their shape.
  
  Fold egg whites into the soufflé mixture by cutting down through the
  center of the mixtures, across the bottom, and up the sides of the
  bowl. Give the bowl a quarter turn, and repeat folding and turning
  until mixtures are blended.
  
  Recipe