MOLTEN CHOCOLATE SUFFLE AND CREME ANGLAISE
Steps:
- Heat oven to 375 °F MAKE IN ADVANCE: If preparing the soufflé base in advance to serve later, skip Steps 1 and 2, proceed through Step 8, and then reserve the base in the refrigerator. When you're ready to bake and serve immediately, start with Steps 1 and 2, and then proceed from Step 9 using the reserved base. Prepare ramekins Butter each ramekin thoroughly, being careful not to miss any spots. (Unbuttered spots will cause your soufflé to stick.) Add a small amount of sugar to one of the ramekins. On its side over another ramekin, rotate to allow the sugar to adhere to all the buttered surfaces. Catch excess sugar with the other ramekin. Repeat until all your molds are coated evenly with sugar. Reserve the excess sugar and use in Step 4. Combine flour, butter, and salt with your hands until they form together, leaving no dry flour. Heat milk and sugar In a small pot, combine ingredients and bring to a boil on medium heat. Add the flour and butter mixture to the hot milk and whisk until dissolved. Cook for 4 minutes on low heat until the mixture has a thick, gummy texture. Add chocolate and stir until melted and well-incorporated. Add egg yolk to chocolate base and whisk until well-incorporated. Reserve if desired At this point, the base for the soufflé is done. It will hold in the refrigerator for up to a week. When you're ready to bake and serve them immediately. Whip egg whites Using a whisk, whip egg whites into a light foam. Add sugar and continue to whisk until stiff, glossy peaks form. Fold meringue into soufflé base Gently fold meringue into soufflé base in three stages. Fill soufflé molds to the very top. Use the back of a knife to remove excess batter from the rim, creating a level surface. Use a dry paper towel to wipe any excess batter off the side. Place the ramekins on a baking sheet, and bake for 17 minutes.
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