Chocolate Soufflé with Crème Anglaise

Crème Anglaise is French for “English Cream”, a light pouring custard served as a dessert cream or dessert sauce. It’s delicate vanilla flavor compliments the deep rich chocolate of the soufflé so well. One of the things I look for when trying a new recipe for soufflés is a sauce. I have never been served a soufflé that did not include a lovely sauce. Some of my favorites are a Vanilla Sauce, a White Chocolate Sauce or a Grand Marnier Chocolate Sauce. Sometimes I’ll make a Chocolate Soufflé and serve it with a scoop of softened Vanilla Bean Ice Cream if I’m not in the mood to make a nice sauce.

Today is National Chocolate Soufflé Day, so this time around we are going all out. This recipe will render eight beautiful soufflés. I guess you could cut the recipe down, but with a dessert this wonderful, who can pass up seconds?

Chocolate Soufflé with Crème Anglaise
For the Crème Anglaise
1/2 cup Whole Milk
1/2 cup Heavy Cream
1 (2-inch) Vanilla Bean, split
3 large Egg Yolks
3 tablespoons Granulated Sugar

For the Ramekins
1 tablespoons butter
2 tablespoons Granulated Sugar

For the Chocolate Soufflé
8 oz good quality Semi-sweet chocolate, chopped into small pieces
4 tablespoons butter
2 teaspoon pure vanilla extract
1/4 teaspoon salt
3 large egg yolks
1/2 cup granulated sugar, divided in half
6 large egg whites
1/4 teaspoons cream of tartar

To Make Crème Anglaise
Combine milk and cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat.

Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil).

Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

To Prepare Ramekins
Coat the inside of eight 4-oz ramekins with softened or melted butter. Sprinkle some granulated sugar into each ramekin and shake it around to coat the inside completely. Place the buttered and sugared ramekins on a baking sheet and put in the refrigerator until ready to fill and bake.

To Make Chocolate Soufflé
Heat the oven to 375 degrees.

Fill a saucepan with water and bring to a low simmer. Put the chocolate and butter into a saucepan or bowl that is just smaller in size than the one you filled with water. Place the bowl of chocolate and butter over the boiling water and allow the chocolate and butter to melt, stirring constantly. Transfer the chocolate mixture to a large bowl, stir in the vanilla and salt, and allow to cool to room temperature.

Using an electric mixer fitted with the whisk attachment, beat the egg yolks and 1/4 cup sugar on high-speed until the yolks are thickened and pale yellow, about 3-4 minutes. Gently stir the yolks into the room temperature chocolate.

If using the same mixing bowl to beat the egg yolks and egg whites, wash and dry it thoroughly. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high-speed until frothy. Sprinkle in the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining 1/4 cup of granulated sugar. Beat until the whites are glossy and hold stiff peaks when the whisk is lifted away.

Gently fold about 1/4 of the beaten egg whites into the chocolate mixture to lighten. Then fold the remaining egg whites into the chocolate in 2 additions, being as careful as you can to not deflate the beaten egg whites.

Remove the tray of ramekins from the refrigerator and divide the batter amongst them. Each ramekin will be full to the top with batter.

Bake in the center of the oven for 20 minutes, until the soufflés are puffed and the tops look dry.

Remove from the oven and serve immediately.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen