If you're looking to amaze dinner guests with an impressive dessert, soufflés are just the trick. Since height is the sign of a successful soufflé, always serve them straight out of the oven, before their tops have a chance to settle. Serve a shot glass of crème anglaise to each guest so they can pour it in after opening the soufflé with a spoon.
- Prep time 30 minutes
- Total time 3 hours
- Portion size 6 servings
Amaretto CrÃ¨me Anglaise:
- 2 egg yolks
- 3 tablespoons granulated sugar
- pinch salt
- 3/4 cups whipping cream (35%)
- 1/4 cup milk
- 2 tablespoons amaretto liqueur
- 1/2 teaspoon vanilla
- 1/4 cup unsalted butter softened
- 1/3 cup granulated sugar
- 170 g dark chocolate (about 6 oz), chopped
- pinch salt
- 1 teaspoon vanilla
- 5 teaspoons cocoa powder sifted
- 4 egg yolks
- 5 egg whites
- 1/4 teaspoon cream of tartar
- 2 teaspoons icing sugar
MethodAmaretto Crème Anglaise: In bowl, whisk together egg yolks, sugar and salt. In
heavy-bottomed saucepan, heat cream with milk just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, about 3 minutes. (Do not boil.)
Immediately strain through fine-mesh sieve into clean bowl; stir in amaretto and vanilla. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Chocolate Soufflés: While crème anglaise is chilling, grease six 6-oz (175 mL)
ramekins with 1 tbsp of the butter; sprinkle with 2 tbsp of the granulated sugar. Invert and tap ramekins to remove any excess sugar; discard. Set ramekins aside.
In large heatproof bowl set over saucepan of hot (not boiling) water, heat together remaining butter, the chocolate, salt and 1 tbsp water, stirring, until melted. Stir in vanilla. Remove from heat; whisk in cocoa powder until smooth.
In separate bowl, beat egg yolks with remaining granulated sugar until thick enough to form long ribbons that hold their shape for 2 seconds when beaters are lifted, about 2 minutes. Fold into chocolate mixture.
In separate bowl, beat egg whites until foamy. Beat in cream of tartar until stiff glossy peaks form; stir one-quarter into chocolate mixture. Fold in remaining egg white mixture until no streaks remain. Scrape into prepared ramekins, smoothing tops. Run tip of thumb around inside edge of ramekins to wipe clean.
Bake on rimmed baking sheet in 375°F (190°C) oven until tops are dry yet centres are still jiggly, about 12 minutes. Dust tops with icing sugar. Serve immediately with crème anglaise.
Tip from The Test Kitchen: Substitute the amaretto with another liqueur, such as hazelnut, chocolate or coffee, to customize the flavour of the crème anglaise.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 70 mg
- Sugars 27 g
- Protein 8 g
- Calories 472.0
- Total fat 35 g
- Potassium 314 mg
- Cholesterol 253 mg
- Saturated fat 19 g
- Total carbohydrate 33 g
- Iron 20.0
- Folate 14.0
- Calcium 7.0
- Vitamin A 27.0