if you love chocolate souffle . . .wild_heartApril 12 2009, 13:53:47 UTC
Here's a little secret: it's incredibly easy to make your own chocolate souffles from scratch, and you can use the little Pyrex cups if you don't have ceramic ramekins.
My go-to recipe for over a decade can be found here. The beauty of these is that they can be prepped ahead (put them on a jelly roll pan to make transfer in and out of the oven a breeze) or even frozen ahead of time and baked last minute as your dinner company sits and digests a meal. The recipe halves beautifully.
I make a killer Creme a l'Anglaise to go with these. I'd even be willing to share that recipe. :-)
Re: if you love chocolate souffle . . .wild_heartApril 13 2009, 02:55:38 UTC
A couple of things to note: If you make the recipe I've pointed to above, do yourself a favor and make sure every single bit of the interior surface of the ramekin is buttered and floured. If you do, you won't have any of the souffle stick. It's worth the extra attention
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My go-to recipe for over a decade can be found here. The beauty of these is that they can be prepped ahead (put them on a jelly roll pan to make transfer in and out of the oven a breeze) or even frozen ahead of time and baked last minute as your dinner company sits and digests a meal. The recipe halves beautifully.
I make a killer Creme a l'Anglaise to go with these. I'd even be willing to share that recipe. :-)
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