Bittersweet Chocolate Soufflé with Earl Grey Custard Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Be sure to serve the aromatic sauce with each portion of soufflé. The sauce can be prepared one day before the soufflé is made. Ingredients:
6 large egg yolks |
2 tablespoons plus 1/2 cup sugar |
1 1/2 cups whole milk |
1/2 cup whipping cream |
1 tablespoon earl grey tea leaves (from 3 tea bags) |
1/3 cup whole milk |
8 tablespoons sugar |
2 1/2 ounces unsweetened chocolate, chopped |
2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped |
2 large egg yolks |
5 large egg whites |
Directions:
1. For sauce: Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well. Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan. Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil). Immediately strain sauce into small bowl. Refrigerate uncovered until cold, at least 4 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
2. For soufflé: Preheat oven to 375°F. Generously butter 6-cup soufflé dish; coat dish with sugar. Combine milk and 5 tablespoons sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and milk comes to simmer. Remove from heat; add both chocolates and stir until melted and smooth. Whisk in egg yolks.
3. Using electric mixer, beat whites in medium bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. Fold whites into warm chocolate mixture in 3 additions. Transfer mixture to prepared dish.
4. Bake soufflé until just set in center and top is puffed and cracked all over, about 32 minutes. Serve soufflé immediately with custard sauce.
|
|