Double-Chocolate Soufflé with Vanilla Custard Sauce

Name: Double-Chocolate Soufflé with Vanilla Custard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 57 grams bittersweet chocolate, finely chopped; 1 Tbsp cornstarch; 1 teaspoons cream of tartar; 118 milliliters Dutch process cocoa; 6 larges egg whites; 2 larges egg yolks; 237 milliliters 1% low-fat milk; 296 milliliters 1% low-fat milk; 0 teaspoons salt; 1 Dash salt; 177 milliliters sugar, divided; 3 Tbsps sugar; 1 vanilla bean, split lengthwise; 10 servings Souffl[SPECIAL_CHAR

Double-Chocolate Soufflé with Vanilla Custard Sauce might be just the side dish you are searching for. This recipe serves 10. One portion of this dish contains about 6g of protein, 6g of fat, and a total of 178 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of salt, vanilla bean, sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

To prepare sauce, heat 1 1/4 cups milk and 1/2 vanilla bean in a small, heavy saucepan over medium heat to 180 or until tiny bubbles form around edge (do not boil), stirring frequently.

Ingredients you will need

Vanilla Bean

Sauce

Milk

Equipment you will use

Sauce Pan

Remove from heat; let stand 30 minutes. Scrape seeds from vanilla bean, and add seeds to milk. Discard bean.

Ingredients you will need

Vanilla Bean

Seeds

Milk

Combine 3 tablespoons sugar, 2 egg yolks, and dash of salt in a medium bowl, stirring with a whisk. Gradually add milk mixture to the egg mixture, stirring constantly with a whisk. Return milk mixture to pan.

Ingredients you will need

Egg Yolk

Sugar

Milk

Salt

Egg

Equipment you will use

Whisk

Bowl

Frying Pan

Heat milk mixture over medium heat to 180 or until tiny bubbles form around edge (do not boil), stirring constantly with a whisk. Reduce heat; cook 2 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly. Cover and chill.

Ingredients you will need

Milk

Equipment you will use

Whisk

To prepare the souffl, preheat the oven to 40

Equipment you will use

Oven

Lightly coat a 2-quart souffl dish with cooking spray. Coat with 2 tablespoons sugar; set aside.

Ingredients you will need

Cooking Spray

Sugar

Heat 1 cup milk and 1/2 vanilla bean over medium heat in a small, heavy saucepan to 180 or until tiny bubbles form around edge (do not boil), stirring frequently.

Ingredients you will need

Vanilla Bean

Milk

Equipment you will use

Sauce Pan

Remove from heat; let stand 30 minutes. Scrape seeds from vanilla bean. Stir seeds into milk; discard bean.

Ingredients you will need

Vanilla Bean

Seeds

Milk

Add 1/2 cup sugar, cocoa, cornstarch, and 1/8 teaspoon salt to milk mixture, stirring with a whisk. Bring to a boil over medium heat, stirring frequently. Cook 1 minute or until thick, stirring constantly.

Ingredients you will need

Corn Starch

Cocoa Powder

Sugar

Milk

Salt

Equipment you will use

Whisk

Remove from heat, and stir in chocolate until melted.

Ingredients you will need

Chocolate

Let cool 5 minutes.

Place 2 egg yolks in a large bowl; stir with a whisk. Gradually add chocolate mixture to egg yolks, stirring constantly with a whisk.

Ingredients you will need

Chocolate

Egg Yolk

Equipment you will use

Whisk

Bowl

Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon into prepared dish.

Ingredients you will need

Cream Of Tartar

Egg Whites