For the souffle: Heat 1 1/4 C sugar gently in a heavy skillet over low heat until a light brown syrup forms. Pour half of the caramel into a 2 quart souffle dish, rotating quickly to coat bottom and sides. Be careful, the caramel is super hot. Cool. Rub 2 tbsp. Butter over the caramel and set aside. Beat egg whites until foamy; add sugar gradually, until stiff peaks form. Return skillet to heat to liquify remaining caramel. Add this to egg white mixture, beating constantly. Continue beating at medium speed for five minutes (very important). Pour into prepared souffle dish. Bake one hour in a pan of hot water at 300 degrees until firm, but light. Remove from oven. This can be done early in the day.

For the custard: Cook 1/2 C sugar and milk in the top of a double boiler until the sugar melts. Add remaining butter and slowly add this mixture to the egg yolks while beating. Return to heat and cook until mixture is thickened, stirring constantly. Cool. Add caramel extract and whipped cream. Refrigerate until serving time. When ready to serve, bake the souffle 15 minutes at 350 because souffle must be warm to come out of dish. Invert souffle on a large serving dish and allow caramel to run down the sides. Serve custard in a separate crystal bowl for spooning over individual portions.

failed to elicit squeals of delight..ooooo's and ahhh's of wonder. It does take a little doing but nothing you can't handle. The recipe calls for a single souffle dish...not having one (can you believe?) I've always made it in little individual souffle dishes..and it looks so great this way I don't know that I'd do the other. Be sure to make enough sauce..more is better.