vanilla soufflé with chocolate

soufflé con la goccia

Serves 6



Heat oven to 400°. Butter 6 (4-ounce) ramekins and dust with Demerara sugar. Divide chocolate among ramekins.

Combine milk, 4 tablespoons granulated sugar and vanilla bean in a small saucepan. Bring just to a boil; remove from heat. Scrape seeds from vanilla pod into milk mixture; discard pod. 

In a large saucepan, combine butter and flour. Heat over medium heat, whisking constantly, until well combined and golden, about 2 minutes. Add the milk mixture, bring to a simmer and, whisking constantly, cook for 5 minutes. Remove from heat and whisk in egg yolks. 

In the bowl of an electric mixer, beat egg whites to soft peaks. With the machine running, slowly add remaining 1 1/2 tablespoons granulated sugar. Gently fold whites into milk mixture then divide batter among ramekins. 

Place ramekins in a baking dish. Add water to come halfway up ramekins. Bake until soufflés are puffed and lightly golden, about 40 minutes. Dust with confectioners sugar and serve immediately.