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Served with a thick, creamy caramel sauce poured directly inside, these chocolate souffles are sure to garner many applauses. Make the caramel anglaise before making the souffles because souffle won’t wait for you!

Chocolate Souffles
1/2 cup (1/2 stick) unsalted butter, softened
1/2 cup plus 2 Tablespoons granulated sugar, plus more for dusting
1-1/2 cups whole milk
6 large eggs, separated, plus 2 large egg whites, all at room temperature
1/4 cup all-purpose flour
8 ounces semisweet chocolate, melted
1 teaspoon pure vanilla extract
1/8 teaspoon salt

1. Preheat oven to 400 degrees F with the rack in lower third. Place eight 6-ounce ramekins on a rimmed baking sheet. Brush inside ramekins with butter. Dust with sugar, and tap out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so that parchment extends 3 inches above rim. Chill in freezer 15 minutes (up to overnight).

2. Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.

3. Put 1/2 cup sugar and the egg yolks into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale, 3 to 4 minutes. Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined.
4. Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and 1/8 teaspoon salt. The souffle base can be made a day ahead and refrigerated, covered, until ready to bake the souffles.

5. Beat egg whites and a pinch of salt in the bowl of the electric mixer fitted with the whisk attachment beat until foamy. Add 1 tablespoon sugar, and beat until soft peaks form. Add remaining tablespoon sugar, and beat until stiff peaks form.

6. Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.

7. Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake for 5 minutes. Reduce heat to 375 degrees F. Bake until set, about 8 minutes.
8. Remove parchment. Poke a hole in top of each, and pour in caramel creme anglaise. Serve immediately.

Caramel Anglaise
3 large egg yolks
1 cup granulated white sugar
1/2 cup whole milk
1 cup heavy cream
1/8 teaspoon fresh lemon juice

1.Prepare an ice-water bath. Whisk together yolks and 1/4 cup sugar in a medium bowl.

2. Bring milk and 1/2 cup cream to a simmer in a medium saucepan. Pour one-third of the hot milk mixture into yolk mixture, whisking until combined.

3.Pour yolk mixture back into pan. Cook over medium heat, stirring, until mixture coats the back of a spoon, 6 to 7 minutes. Transfer pan to ice-water bath, and let the creme anglaise cool completely.

4.Put 3/4 cup sugar, 1/4 cup water, and the lemon juice into a medium saucepan over high heat. Bring to a boil, without stirring, and cook until caramel turns dark amber. Remove from heat, and stir in the remaining 1/2 cup cream.

5.Whisk together creme anglaise and caramel in a medium bowl, and serve.

Posted on Jan 7, 2008

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