Apricot Soufflé

Ingredients

• 1 15-ounce can Canned Apricots (In syrup, not heavy syrup)
• 4 Eggs (Separated)
• 1 cup Milk
• 1 tablespoon Sugar (For the custard)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Butter (For greasing the dish)
• 2 tablespoons Sugar (For the egg whites)
• 1 cup Heavy Whipping Cream (For serving)
• 1 tablespoon Sugar (For whipped cream)

Instructions

1. 1Drain the apricots, reserving the syrup. Cut the apricots into quarters.
2. 2Butter a 6-cup baking dish. Arrange the apricot quarters closely together on the bottom of the dish.
3. 3In a saucepan, whisk together the egg yolks, milk, and 1 tablespoon of sugar. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the vanilla extract. Let cool slightly.
4. 4In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the 2 tablespoons of sugar, beating until stiff, glossy peaks form.
5. 5Gently fold the whipped egg whites into the cooled custard base until just combined. Do not overmix.
6. 6Pour the soufflé mixture over the apricots in the prepared baking dish. Bake in a preheated oven at 325°F (160°C) for 35-40 minutes, or until the soufflé is puffed and golden brown.
7. 7While the soufflé is baking, whip the heavy cream with 1 tablespoon of sugar and 1/2 teaspoon of vanilla extract until soft peaks form. Serve the soufflé immediately with the reserved apricot syrup and whipped cream, or vanilla ice cream.