Individual Chocolate Soufflésfrom Karen MacNeil
Double Recipe of Pastry Cream (see below)
1½ cups crème anglaise
7 ounces bittersweet chocolate
6 egg yolks
1/3 cup milk
16 egg whites
2 tablespoons Cognac
6 teaspoons confectioners sugar
six 1½ cup ramekins
2 tablespoons unsalted butter
¼ cup evaporated cane juice or sugar
- Prepare and thoroughly chill the pastry cream and crème anglaise, reserving the egg whites.
- Preheat the oven to 400°. Butter and sugar the ramekins.
- Combine the milk and chocolate in a heavy saucepan and place over low heat. Whisk the chocolate until completely melted and smooth (do not boil). Set aside.
- Place the pastry cream in a large bowl and thoroughly whisk in the egg yolks. Pour the tepid chocolate into the pastry cream and blend well.
- Place the 16 egg whites (4 from the crème anglaise, 6 from the pastry cream, and 6 from the soufflé recipe) and a pinch of salt in a mixing bowl. Beat at high speed until soft peaks form.
- Combine 1/3 of the egg whites into the chocolate mixture with a rubber spatula. Lightly fold the chocolate pastry cream into the remaining beaten egg whites. Fill the prepared ramekins almost to the rim, being careful none of the mixture spills over the sides. Set the ramekins on a baking sheet and bake for approximately 25 minutes, until the soufflés are well risen.
- While the soufflés are baking, mix the 2 tablespoons of Cognac and the crème anglaise.
- When the soufflés are cooked, remove them from the oven, dust with the powdered sugar, and serve at once.
- After presenting the soufflé at the table, break open the top of each with a spoon and pour in a little sauce.