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BackstoryWith some trepidation I jumped into making soufflés. The first one came out good, didn’t rise as much as I thought it should, but the texture was wonderful.
Having learned the basic egg to sauce ratio, I started playing with different combinations of ingredients. A chicken and spinach soufflé I made last week came out perfect.
The wife and I are entertaining this weekend, wanting to serve an elegant dessert I started playing around with sweet soufflés… this recipe is the result.
- Unsalted butter & Sugar (to grease souffle dish)
- 1/4 C. sugar
- 1 1/2 cups whole milk
- 1 vanilla bean
- 4 large eggs + 2 whites, separated
- 1/4 C. all-purpose flour
- 10 ounces semisweet chocolate,
- 2 oz. butterscotch schnapps
- Pinch salt
- Confectioners’ sugar for dusting
- Preheat oven to 375º F.
- Prepare 6 - 8 oz. soufflé dishes by greasing with butter and coating with sugar, dump any excess sugar.
- Place milk and vanilla bean in a heavy saucepan over medium-low heat, bring to a simmer then removing from heat, do not boil.
- Split vanilla bean and scrape seeds from the pod, put these into the milk.
- In a large bowl, whisk egg yolks, flour and sugar together until slightly thickened and light in color.
- Temper the yolks by whisking 1 or 2 tablespoons of hot milk into them before combining yolks and milk in the saucepan. Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 8 to 10 minutes.
- Heat chocolate in a stainless bowl over a pot of simmering water until melted, add the schnapps and stir until smooth. Combine chocolate and pastry cream, then allow to cool to room temperature.
- In a separate bowl, beat the egg whites and salt just until they hold soft peaks. Using a rubber spatula, fold about a 1/4 of the egg whites into the chocolate pastry cream to lighten it, then gently fold in the rest.
- Divide the batter between the prepared soufflé dishes, give them a gentle shake to even out the top.
- Bake on a cookie sheet on the middle rack for about 20 minutes.
- The soufflé is done when it has risen, the top is lightly browned but the center is still soft, take care not to over bake.
- Dust the top with confectioners' sugar, and serve immediately.