Souffles have a reputation of being risky and difficult and needing a lot of last minute attention. Hah! I prepare mine in advance and freeze them, so all that’s left to do when you want to serve them is transfer the souffles from freezer to hot oven. That’s it. Maybe when they are cooked dust the tops with icing sugar and wait for the oohs and aahs from your guests as you put them on the table – though it may be I just had nice guests when I served mine! You can make the vanilla rum creme anglaise up to 2 days in advance if you want to get ahead so there is absolutely no stress on the day at all.
This soufflé has a real flavour punch but is incredibly light to eat. The apricots, being soft dried, really pack a flavour punch. They zing in your mouth and if, as suggested here, you part the soufflé and pour in some cold, creamy rum scented custard you get a wonderful mix of hot and cold, sharp and sweet as well as fluffy and smooth. It’s definitely one of my favourite puddings of all time.
All I ask you to do, is to trust me and give this recipe a go. You won’t be sorry and the look on your guests faces will make you really pleased you did.