Apricot Souffle with Custard Sauce

Prep time : 9 minutes ... Cooking time ... 57 minutes ...Makes 4 servings

3 ..............................tablespoons plus 1 teaspoon butter or maragine

1/2 ...........................cup plus 1 tablespoon sugar

1 ..............................can (17 ounces) pitted apricots in syrup , drained

3 .............................tablespoons all-purpose flour

1 ..............................cup milk

1/2 ...........................teaspoon grated lemon zest

1/8 ...........................teaspoon salt

3 ..............................whole eggs , separated , plus 1 egg white

2 ..............................tablespoons lemon juice

2 ..............................tablespoons Grand Marnier

CUSTARD SAUCE :

1 -1/2 .......................cups milk

1/4 ...........................cup sugar

1/8 ...........................teaspoon salt

3 ..............................egg yolks , slightly beaten

3/4 ...........................teaspoon vanilla

1) In a medium-size saucepan over low eat ... heat milk , sugar and salt just until small bubbles appear on the surface . In a medium-size bowl , whisk 1/4 cup of the milk mixture into egg yolks , then stir back into into pan . Cook over low heat , whisking constantly , until mixture coats the back of the spoon ... about 10 minutes .

2) Remove from heat and strain through a fine sieve into a bowl . Stir in vanilla . Cool to room temperature and refrigerate , covered , until ready to serve .

APRICOT SOUFFLE:

1) Preheat oven to 375*F . Butter a 6-cup souffle dish using the 1 teaspoon butter . Sprinkle in 1 tablespoon sugar and tilt the dish to coat evenly . Tap out excess sugar .

2) In food Processor , puree apricots and set aside .

3) In a medium-size saucepan over moderate heat , melt the remaining 3 tablespoons butter . Blend in flour and cook , stirring constantly , until smooth ... about 2 minutes . Graudally add milk , lemon zest , salt and the remaining 1/2 cup sugar and cook , stirring frequently , until thickenened ... about 4 minutes .

4) In a medium-size bowl , beat egg yolk until just combined . Whisk 1/2 cup of hot milk mixture into yolks , then stir back into the pan . Cook over low heat , whisking conatantly , until smooth and thick ... about 3 minutes . Remove from heat and stir in lemon juice , Grand Marnier and apricot puree .

5) In an electric mixer , beat egg whites just until stiff peaks form . Do not over beat . Mix about 1/4 of the egg whites into yolk mixture to lighten it , then gently fold in the remaining egg whited until no streaks remain .

6) Pour mixture into prepared dish , place on a baking sheet and bake , uncovered , in the lower third of the oven until puffed , goldrn brown and the center giggles only slightly when the dish is nudged ... about 35 to 40 minutes . Serve immediately with the chilled custard sauce .

Tip : The custard sauce can be made a day ahead and can be used with other dishes that calls for sweet sauces .

This recipe is good for all the sweet tooths around the house ...

Heart healthy