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Bittersweet Chocolate Soufflé with Earl Grey Custard Sauce

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Be sure to serve the aromatic sauce with each portion of soufflé. The sauce can be prepared one day before the soufflé is made.

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Bittersweet Chocolate Soufflé with Earl Grey Custard Sauce 0 Picture

Ingredients

  • Sauce
  • 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)
  • Soufflé
  • 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

Details

Preparation

Step 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.)

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.

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.

Bake soufflé until just set in center and top is puffed and cracked all over, about 32 minutes. Serve soufflé immediately with custard sauce.

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