Flavoring the pastry cream with a simple homemade caramel makes for a sophisticated departure from the usual chocolate soufflés. If you like, you can pair the soufflés with raspberry compote or blood orange sauce instead of the ginger crème anglaise.
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Make Ahead Tips
You can make the sauce up to 2 days ahead and refrigerate in an airtight container. Serve cold or reheat gently and serve warm.
The pastry cream can be made up to 1 day ahead, covered, and refrigerated. Bring to room temperature before proceeding.
You can assemble the soufflés in their ramekins up to 2 hours ahead and refrigerate until ready to bake.
Very good, just follow the instructions. I gave it a 4-star because I was a little disappointed that the caramel flavor didn't seem to come through in the finished product. Served it with the Ginger Creme Anglaise which was excellent.Will definitely try the chocolate and lemon versions.
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