Double-Chocolate Soufflé with Vanilla Custard Sauce

Double-Chocolate Soufflé with Vanilla Custard Sauce
Photo by Photography: Randy Mayor

Ingredients

  • ½ vanilla bean, split lengthwise
  • Dash of salt
  • 2 ounces bittersweet chocolate, finely chopped
  • ¾ cup sugar, divided
  • ½ cup Dutch process cocoa
  • ¾ cup sugar, divided
  • 1/8 teaspoon salt
  • + 21 more ingredients
    • 6 large egg whites
    • ½ vanilla bean, split lengthwise
    • Cooking spray
    • Sauce:
    • Soufflé:
    • Soufflé:
    • 2 ounces bittersweet chocolate, finely chopped
    • 1 tablespoon cornstarch
    • 1 ¼ cups 1% low-fat milk
    • Sauce:
    • 1 cup 1% low-fat milk
    • ½ cup Dutch process cocoa
    • 2 large egg yolks
    • 2 large egg yolks
    • 3 tablespoons sugar
    • 2 large egg yolks
    • ½ vanilla bean, split lengthwise
    • 3 tablespoons sugar
    • 2 large egg yolks
    • 1 tablespoon cornstarch
    • ½ teaspoon cream of tartar

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

View full recipe at My Recipes

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