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.
To serve the sauce with the souffles, take a spoon and crack a hole in the top of the souffle. Spoon in the sauce until it spills over a little bit (put the ramekins on plates to serve).
This dessert always elicits moans of ecstasy. Really.
Creme a l'Anglaise (Vanilla Custard Sauce)
4 egg yolks 1/2 C sugar 1 vanilla bean, split in half lengthwise 1 1/2 C half & half
Combine yolks and sugar in a small bowl. With the point of a sharp knife, scrape soft inside of vanilla bean into mixture, reserving pod. Beat until light and fluffy.
Place half & half and vanilla bean pod into a 2 qt. saucepan. Bring to a boil over high heat, then turn off heat and remove and discard pod.
Beating constantly, very slowly pour hot half & half into yolk mixture. Transfer back to saucepan and stir constantly (a silicon spatula is the best tool for this) over low heat for about 20 minutes or until custard coats the back of a metal spoon. Serve warm.
This can be made ahead of time. Reheat in a double boiler over, not in, hot water. Rewarm gently.
To serve the sauce with the souffles, take a spoon and crack a hole in the top of the souffle. Spoon in the sauce until it spills over a little bit (put the ramekins on plates to serve).
This dessert always elicits moans of ecstasy. Really.
Creme a l'Anglaise (Vanilla Custard Sauce)
4 egg yolks
1/2 C sugar
1 vanilla bean, split in half lengthwise
1 1/2 C half & half
Combine yolks and sugar in a small bowl. With the point of a sharp knife, scrape soft inside of vanilla bean into mixture, reserving pod. Beat until light and fluffy.
Place half & half and vanilla bean pod into a 2 qt. saucepan. Bring to a boil over high heat, then turn off heat and remove and discard pod.
Beating constantly, very slowly pour hot half & half into yolk mixture. Transfer back to saucepan and stir constantly (a silicon
spatula is the best tool for this) over low heat for about 20 minutes or until custard coats the back of a metal spoon. Serve warm.
This can be made ahead of time. Reheat in a double boiler over, not in, hot water. Rewarm gently.
Reply
Leave a comment