Kaiserschmarren with Strawberry Sauce

• 4 egg yolks
• 4 1/2 ounces sugar
• 8 ounces creme fraiche
• 1 ounce dark rum
• 4 teaspoons flour
• 2 tablespoons plumped golden raisins
• Softened unsalted butter and granulated sugar, for the saute pans
• 3 egg whites
• Strawberry Sauce
• 1 pound fresh strawberries, hulled and halved

1. In a large bowl, beat the egg yolks with 3 ounces of the sugar at medium speed until pale yellow.
2. Add the creme fraiche and rum and beat until smooth.
3. Fold in the flour and raisins.
4. (This kaiser base can be prepared up to 1 day in advance and refrigerated.)
5. Preheat the oven to 425.
6. Brush four 6-inch saute pans with butter and sprinkle with sugar.
7. In another bowl, beat the egg whites to soft peaks.
8. Add the remaining 1 1/2 ounces of sugar and beat until the whites are stiff but not dry.
9. Fold the whites into the kaiser base.
10. Spoon the souffle mixture into the 4 prepared saute pans and bake for 12 minutes.
11. To serve, reheat the Strawberry Sauce.
12. Add the fresh strawberries to the sauce and toss until well coated.
13. Serve over the Kaiserschmarren.

egg yolks, sugar, creme fraiche, rum, flour, golden raisins, butter, egg whites, strawberry sauce, fresh strawberries

Taken from www.foodandwine.com/recipes/aspen-2004-kaiserschmarren-with-strawberry-sauce (may not work)