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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?