Chocolate Souffle with Creme Anglaise

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Summary: Adapted from Le Cordon Bleu’s recipe packet


Souffle Base

  • 1 1/2 oz bread flour
  • 1 1/2 oz butter, unsalted
  • 8 oz whole milk
  • 2 oz sugar
  • 3 oz egg yolks
  • 3 oz semi-sweet chocolate


  • 5 oz egg whites
  • 1 oz granulated sugar

Creme Anglaise

  • 8 oz whole milk
  • 4 oz heavy cream
  • 3 egg yolks
  • 3.5 oz sugar
  • 1/2 vanilla bean, or 1 1/2 tsp vanilla


  1. First make the creme anglaise.  Put the milk, cream, and about half of the sugar in a sauce pan.  Split the vanilla bean in half.  Using the back of your knife, scrape out the tiny brown seeds and add the seeds and the leftover bean to your pan.  Heat the milk mixture until it scalds (tiny bubbles on the sides of the pan, not a rolling boil).
  2. Whisk the yolks and the remaining sugar in a mixing bowl until yellow and frothy.  Temper the yolks by pouring in a tiny bit of hot milk mixture to the yolk mixture while whisking, then add a tiny bit more, continue to whisk, keep doing this until you’ve added about half of the milk mixture.  Tempering prevents you from cooking the egg yolks, that’s bad.
  3. Pour the tempered yolk mixture back in the sauce pan with your milk mixture so now everything is together.  Place back on low to medium heat and stir constantly.  You’re creme anglaise is done when the mixture thickens to “nappe” consistency (it coats the back of a wooden spoon), about 5 minutes.
  4. Place a clean bowl over some ice, and strain your creme anglaise through a fine mesh sieve into the clean bowl.  The ice will help it cool.
  5. Next make the souffle base.  Melt butter in a sauce pan on medium heat and add the flour. Make a roux by stirring the flour until it forms a smoothe thick paste.  Continue to stir for about 2 minutes over medium heat so the starchiness cooks out.  You don’t want your roux to start browining.  Remove roux from pan and set aside.
  6. In the pan, add 2 oz sugar and the milk and cook over medium-high heat until sugar dissolves and milk scalds (small bubbles form on sides of pan. Not a rolling boil).  Remove from heat and add the roux back in.  Stir with whisk until a thick creamy paste forms and there are no lumps.  Taste to make sure it doesn’t taste starchy, like raw flour.  If it does, cook on low heat until the starchiness goes away.
  7. With whisk, stir in chocolate until melted.  Stir in egg yolks, one at a time, until smoothe and fully incorporated.  You now have souffle base.  Set this aside.
  8. Make a French meringue.  Add egg whites to mixing bowl.  Mix on high for about 30 seconds to get the eggs started.  Add 1 oz sugar to egg whites and mix until medium stiff peaks form. (Remove whisk attachments and invert.  If the whites left on the end just start to crest over like a wave, you’re done.  If they drip off, mix some more.  If they stand up straight you’ve gone too far).
  9. Carefully fold the meringue into the souffle base 1/3 at a time. Do not over mix and be gentle.  Stop when egg whites are incorporated.
  10. Prepare 6 3-inch ramekins by coating bottom and sides with butter.  Then add a little sugar and roll around until sugar adheres to egg.  Wipe tops and sides of ramekins clean.
  11. Pour souffle batter into prepared ramekins almost to the top of the ramekins.
  12. Bake at 350 degrees for about 20 minutes until souffle is set in the center.  Souffle will puff up a lot.
  13. Remove from oven and dust with powdered sugar.
  14. Serve immediately.  If you wait too long your souffle will deflate again, not pretty.  When it’s in front of your guest, split the souffle in the middle with a spoon and pour in 1 oz of creme anglaise directly in the center.

Preparation time: 20 minutes

Cooking time: 20 minute

Number of servings (yield): 6  3-inch ramekins

Copyright © TamaraEsq 2011.