Baked Apricot Souffl?s with Almond Cr?me Sauce
| Yield: | 6 Servings |
| Categories: |
| 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 cr?me 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 Cr?me 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 |
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