How to Make Your Very Own Chocolate Soufflé With Pumpkin Creme Anglaise Sauce
The holidays are right around the corner and there’s no better time to start brushing up on your culinary skills. Follow the steps below to learn how to make a delicious Chocolate Souffle with Pumpkin Anglaise sauce that we are sure your family will enjoy. This recipe was brought to you by Chef Jay of Metroconfection. Have fun!
Yeild:
2, 6oz. Servings
Ingredients for Chocolate Souffle
- 15 g butter softened (extra for ramekins)
- 50 g sugar
- 17 g flour
- 2.5 salt
- 95 g milk
- 65 g dark chocolate, chopped (sifted)
- 35 g egg yolks
- 60 g egg whites
- Powdered sugar for garnish
Step by Step Instructions
Step 1
Preheat oven to 375 degrees F
Step 3
In a small bowl, combine flour, 15 g butter, and salt into a smooth paste.
Step 5
Add chocolate, whisk until melted.
Step 7
Whip egg whites until foamy. Add remaining sugar and whisk until opaque glossy peaks form.
Step 9
Fill ramekins, level the tops. Wipe sides clean if necessary.
Step 11
Transfer to serving plates. Dust with powdered sugar, if desired. Serve immediately. Enjoy!
Step 2
Butter two 5-6 oz. Ramekins and coat with sugar.
Step 4
In a small pot, combine milk and 35 g of sugar. Bring to a boil over medium heat and add flour mixture. Whisk to dissolve. Cook, whisking over low heat until mixture is thick, about 2 minutes. Remove from heat.
Step 6
Add yolks to chocolate mixture. Whisk to combine.
Step 8
Gently fold meringue into chocolate base in 3 stages. (Check instagram.com/metroconfection for souffle steps.)
Step 10
Place on a baking sheet, bake for 15 to 18 minutes. (Longer cook time will yield a firmer center.)
Step 1
Preheat oven to 375 degrees F
Step 2
Butter two 5-6 oz. Ramekins and coat with sugar.
Step 3
In a small bowl, combine flour, 15 g butter, and salt into a smooth paste.
Step 4
In a small pot, combine milk and 35 g of sugar. Bring to a boil over medium heat and add flour mixture. Whisk to dissolve. Cook, whisking over low heat until mixture is thick, about 2 minutes. Remove from heat.
Step 5
Add chocolate, whisk until melted.
Step 6
Add yolks to chocolate mixture. Whisk to combine.
Step 7
Whip egg whites until foamy. Add remaining sugar and whisk until opaque glossy peaks form.
Step 8
Gently fold meringue into chocolate base in 3 stages. (Check instagram.com/metroconfection for souffle steps.)
Step 9
Fill ramekins, level the tops. Wipe sides clean if necessary.
Step 10
Place on a baking sheet, bake for 15 to 18 minutes. (Longer cook time will yield a firmer center.)
Step 11
Transfer to serving plates. Dust with powdered sugar, if desired. Serve immediately. Enjoy!
Ingredients for Pumpkin Creme Anglaise Sauce
Yeild:
1 cup
- 125 g cream
- 65 g milk
- 38 g sugar
- 1 tsp vanilla
- 1 egg yolk
- 1/2 tsp pumpkin pie spice
- 1/8 tsp salt
- 60 g pumpkin puree
Step by Step Instructions
Step 1
Combine cream, milk, sugar, vanilla, yolk, spices in a small sauce pan. Cook on low heat while whisking constantly until slightly thickened (without boiling), about two minutes.
Step 3
*Enjoy with souffle!
Step 2
Whisk in pumpkin puree off heat. Serve warm or chilled.
Step 1
Combine cream, milk, sugar, vanilla, yolk, spices in a small sauce pan. Cook on low heat while whisking constantly until slightly thickened (without boiling), about two minutes.
Step 2
Whisk in pumpkin puree off heat. Serve warm or chilled.
Step 3
*Enjoy with souffle!
