Chef's Tip
For the perfect soufflé rise, ensure all equipment is completely free of any grease, and be careful not to deflate the egg whites when folding them into the chocolate base. A straight upward motion with the spatula works best for folding.
Instructions
- Prepare ramekins: Butter six 6-oz ramekins thoroughly, then coat with granulated sugar, tapping out excess. Place on a baking sheet.
- Preheat oven to 375°F (190°C) with rack in lower third position.
- For crème anglaise: Combine milk, cream, and split vanilla bean in a saucepan. Heat until steaming but not boiling.
- Whisk egg yolks and sugar in a bowl until pale yellow. Gradually whisk in hot milk mixture to temper eggs.
- Return mixture to saucepan and cook over medium-low heat, stirring constantly, until thickened enough to coat the back of a spoon, about 5-7 minutes.
- Strain custard through a fine-mesh sieve into a bowl. Cool in an ice bath, then refrigerate until serving.
- For soufflés: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- In a large bowl, whisk egg yolks with 1/4 cup sugar and vanilla until thick and pale, about 2-3 minutes.
- Fold melted chocolate into yolk mixture until well combined.
- In a separate clean bowl, beat egg whites with salt and cream of tartar until foamy.
- Gradually add remaining 1/4 cup sugar, beating until soft peaks form.
- Fold 1/4 of the egg whites into chocolate mixture to lighten, then gently fold in remaining whites until just incorporated, being careful not to deflate.
- Divide batter among prepared ramekins, filling each to the rim. Smooth tops with a spatula.
- Run your thumb around the edge of each ramekin to create a small channel (this helps soufflés rise evenly).
- Bake until soufflés have risen about 1-1.5 inches above rims and tops are firm but centers are still soft, about 12-14 minutes.
- While soufflés bake, pour crème anglaise into small serving pitchers or bowls.
- Dust soufflés with powdered sugar immediately upon removing from oven.
- Serve immediately, accompanied by crème anglaise and optional fresh berries.
Plating
Place each soufflé ramekin on a small plate lined with a doily or napkin to prevent sliding. Dust the top generously with powdered sugar just before serving. Serve immediately at the table, with a small pitcher of crème anglaise on the side. To serve, use two spoons to puncture the top of the soufflé and pour some of the crème anglaise into the opening. Optional fresh berries and a small mint leaf can be arranged on the plate as garnish.
Storage & Reheating
Soufflés are best enjoyed immediately after baking as they begin to deflate within minutes. The crème anglaise can be made up to 2 days ahead and refrigerated in an airtight container. Soufflé batter can be prepared a few hours in advance and held in the ramekins in the refrigerator; bring to room temperature for 30 minutes before baking.
About This Recipe
The chocolate soufflé is a pinnacle of French pastry technique, requiring precision and timing. This interpretation maintains the traditional balance of a light, airy texture with an intense chocolate flavor. The classic pairing with vanilla crème anglaise creates a hot-cold contrast that enhances the dining experience, while the dramatic rise of the soufflé provides an element of tableside theater in fine restaurants.