Making & Baking Chocolate Souffle & Creme Anglaise Sauce
It’s nearing the holidays and I want to hone my baking skills again just because I have no school on Friday and I have no important tests to take care of this week, and damn it, I want chocolate! So, it’s my excuse to bake for a short period of time (an hour including the vanilla creme anglaise sauce).
The first thing I made was the creme anglaise just because it needs to be cooled for at least an hour or two so that it’s thick enough to be creamy and silky to the palate.
Modified 11/26/06: Photo-technical difficulty therefore the change to this post, if you have read this earlier. Fotki dropped off my trial account; so now I’m switching back to Flickr Pro account (it’s cheaper too). You may still see the photos for this particular post by clicking on the link that I’ve indicated about the slideshow.
Both tasted very good comfort dessert food that isn’t so fussy (at least to me) the baking time took 10 minutes. So, the wait wasn’t so bad and one must consume immediately. As for the leftover creme anglaise, I drank it up. What? It’s not like you lick, eat or drink up something straight up (for example, spooning peanut butter or Nutella and lick it off)?
Well, at least I still got some of my cake baking skills. Hopefully my pies on Turkey Day are fine, amongst the other stuff I would be baking.
If you want to see the steps done on a slideshow (would be cool to look at), click here.
If you want the recipes, just write a comment and I’ll post it.
Individual Chocolate Souffles (from Gourmet Magazine)
Recipe yield: 2
Unsalted butter and sugar for coating the souffle dishes
5 ounces fine-quality semisweet chocolate, chopped
2 egg yolks
1 tablespoon dark rum (or you may use vanilla extract if you don’t want booze)
1/2 tablespoon unsalted butter
3 egg whites
Pinch of cream of tartar
Pinch of salt
Preheat oven to 400 degrees F. Butter 2 1-cup souffle dishes and sprinkle with sugar.
In a metal bowl over a pot of hot, but not simmering, water melt the chocolate, stirring until smooth. Remove bowl from heat and whisk in the egg yolks, one at a time. Whisk in the rum and butter.
In a bowl with an electric mixer beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks.
Stir one fourth of the whites into the chocolate mixture and then fold in remaining whites gently but thoroughly.
Spoon the mixture into 2 1-cup souffle dishes that have been buttered and sprinkled with sugar.
Bake the souffles on a baking sheet in the middle of the preheated oven for 10 to 12 minutes, or until they are puffed. (My additional note: Must consume immediately! Or the souffle would deflate. Not like we have a problem with that… ^^ ).