Butterscotch Parsnip Soufflé

Photo by Bryan Regan

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6 servings

    Roasted Vanilla Custard Sauce
  • 4 tablespoons unsalted butter, softened
  • 1 cup turbinado sugar
  • 1 vanilla bean
  • ¼ cup cane sugar
  • ½ cup heavy cream
  • ½ cup whole milk
  • 6 egg yolks
  • Butterscotch Parsnip Soufflé
  • 1 cup whole milk
  • ¼ cup grated parsnips
  • ½ cup cane sugar, divided
  • 1 tablespoon unsalted butter
  • 1 egg yolk
  • 2 teaspoons all-purpose flour
  • 1 teaspoon cornstarch
  • 3 egg whites

Roasted Vanilla Custard Sauce

  1. Using pastry brush, coat 6 individual 5-ounce soufflé ramekins with softened butter. Add a bit of turbinado to each ramekin, rolling around to evenly coat.
  2. Preheat oven to 350 degrees.
  3. Split vanilla bean in half lengthwise with knife. Scrape inside into small bowl, reserving bean. Add cane sugar and mix well.
  4. Place scraped vanilla bean in oven for 10 minutes until aromatic and crisp.
  5. In small pot, combine cream, milk, vanilla-sugar mixture, and roasted vanilla bean. Bring to simmer and remove from heat. Set aside, allowing vanilla to infuse, for 20 minutes.
  6. After 20 minutes, bring mixture back up to simmer. Place egg yolks in small bowl and add 2–3 spoonfuls of warm dairy mixture, whisking to temper.
  7. Add warmed egg yolk mixture back into pot and set over low heat, whisking continuously until it thickens slightly. Transfer custard sauce to container and place in refrigerator to chill while you finish.

Butterscotch Parsnip Soufflé

  1. Preheat oven to 350 degrees.
  2. In small pot, combine milk and parsnips. Bring to simmer. Remove from heat and allow mixture to infuse for 15 minutes.
  3. Strain mixture through fine strainer, reserving milk.
  4. Measure out 2 tablespoons sugar and reserve for meringue. Place remaining sugar in medium saucepan over medium-high heat.
  5. Once sugar begins to melt and slightly caramelizes around the edges, gently stir until it becomes evenly brown. As soon as sugar is light amber-caramel in color, slowly whisk in reserved milk and butter. Once evenly combined, remove from heat.
  6. In small bowl, whisk together yolk, flour, and cornstarch until slightly pale. Add to caramel mixture and return to stove over medium heat. Whisk continually until mixture comes to simmer and has thickened. Remove from heat, place in medium bowl, and cover directly with plastic so a skin does not form.
  7. Whip egg whites on medium speed until frothy, and then add reserved 2 tablespoons sugar. Continue whipping until meringue has formed stiff, silky peaks.
  8. Gently fold meringue into cooked base in 3 increments, using a spatula. After there are no remaining white streaks and batter is homogenous, divide among the 6 ramekins and cook for 15 minutes.
  9. While soufflés are cooking, gently reheat custard. When hot, place in creamer or other small pitcher.
  10. After removing soufflés from oven, sift with confectioners’ sugar if desired and pour hot custard in middle of each puffed ramekin, gently breaking top with spoon if necessary. Serve immediately.

  • from Chef Scott Crawford of Crawford and Son in Raleigh, NC

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