准备

制作奶油Anglaise

• 在2夸脱的锅中，加热奶油，糖，香草豆种子和豆荚，然后用中火加热姜，偶尔搅拌，直到煮约3分钟。从火上取出，盖上盖子，静置长达30分钟；它坐的时间越长，生姜的味道就越强烈。
• Whisk the yolks in a small bowl until smooth. Return the cream mixture to a simmer over medium heat. Whisk a quarter of the cream into the yolks to warm them. Using a wooden spoon, stir the yolk mixture into the cream. Continue stirring over medium heat until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 170°F to 175°F, about 2 minutes. Immediately remove from the heat and strain through a fine sieve into a bowl. If you want to serve it cold, cover and refrigerate, stirring occasionally, until chilled, about 2 hours.

准备Ramekins

• Position a rack in the lower third of the oven and heat the oven to 375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter and about 2 inches deep). Coat the insides with sugar, tapping out any excess.

制作糕点霜

• Sprinkle the brown sugar in an even layer on the bottom of a 3-quart heavy-duty saucepan. Cook over medium-high heat, undisturbed, until partially melted, about 3 minutes. Whisk until the sugar melts and begins to darken, 1 to 2 minutes more; remove from the heat.
• 小心地搅拌在浓奶油中；焦糖会溅射并可能变硬。如果变硬，请用低火搅拌直至再次融化。从火上移开。
• In a medium bowl, whisk together the egg yolks, milk, cornstarch, and salt. Whisk half of the hot caramel into the egg mixture, and then whisk the egg mixture into the pan of caramel. Cook over medium heat, whisking constantly, until the mixture bubbles, about 4 minutes; it’s OK if it’s lumpy at this point. Continue simmering while whisking until smooth and very thick, about 2 minutes more. Remove from the heat and whisk in the vanilla . Transfer to a large bowl set in a larger bowl of ice water and whisk often until cooled to room temperature, about 10 minutes.

制作酥皮并组装蛋奶酥

• In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.
• 用大的硅胶刮刀搅拌糕点奶油以松开它，然后将三分之一的蛋白甜饼搅拌直至混合。轻轻折叠三分之一的蛋白甜饼，从碗的边缘开始，然后慢慢将刮刀通过糕点奶油的中间，然后回到碗的边缘，旋转碗并重复此运动，直到蛋白蛋白蛋白主要合并。如果此时有一些白色条纹，则可以。添加剩余的蛋白甜饼并折叠直至合并，没有可见的白色条纹。
• Divide the soufflé mixture evenly among the prepared ramekins and smooth the tops with an offset spatula. Run your index finger around the edges of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until a skewer inserted in the center of a soufflé comes out with just the tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’ sugar, if you like, and serve immediately with the sauce.

提前提示

You can make the sauce up to 2 days ahead and refrigerate in an airtight container. Serve cold or reheat gently and serve warm.

糕点霜可以提前1天，覆盖和冷藏。在进行之前，将室温带到室温。

您可以提前2个小时将蛋奶酥组装在其小动物中，并冷藏直至准备烘烤。