Chef Corey Siegel
- 60 Grams
- Egg Yolks 75 Grams
- Sugar, divided 40 Grams
- All Purpose Flour 230 Grams
- Whole Milk 60 Grams
- Butter 1 Each
- Vanilla Bean 60 Grams
- Semi-Sweet Chocolate 110 Grams
- Egg Whites
Preheat oven to 350° F.
Butter the sides of 6 four-ounce ramekins and sprinkle with sugar, shaking off any excess sugar.
In a small bowl, whisk yolks and about half the sugar until pale and smooth.
- Add flour to yolk and sugar mixture to make a thick paste.
- Put milk, butter, vanilla, and chocolate into a medium sauce pot, bring just to a boil. Temper a small amount of the hot liquid to the yolk mixture, whisk smooth. Add the rest of the hot liquid and stir to incorporate.
- Put this mixture back into the pot and return to the heat, cook, whisking constantly, until thick. Consistency should be similar to cake batter. Remove from heat and set aside.
- Place the egg whites into the bowl of electric mixer fitted with a whisk. Begin whisking at slow speed until whites are broken up and there is a layer of small bubbles. Increase speed and whip whites until very foamy. With mixer running, add the remaining sugar and whisk until whites are shiny and will hold a long soft peak.
- Stir 1/4 of the meringue mixture into the warm chocolate mixture to lighten it, then carefully fold the chocolate mixture into the remaining meringue.
- Spoon the soufflé mixture into the prepared ramekins. Bake in the air-o-convect or air-o-steam Touchline combi oven until risen and just barely firm in the center, about 15 minutes. Serve immediately with Crème anglaise or whipped cream.