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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Have ready a 9-inch souffle mold or 6 (1 cup) souffle molds. | 2. Brush the souffle molds with softened BUTTER and sugar. | 3. Refrigerate until needed. | 4. Preheat oven to 350°F. | 5. Prepare the chocolate pastry cream by bringing 1-2 inches of water to simmer in a saucepan. | 6. Put chocolate in a heatproof bowl and set it over the simmer pot of water. | 7. Let stand without stirring until the chocolate has completely melted. | 8. While the chocolate is melting, prepare the pastry cream by putting the milk and vanilla in a heavy saucepan and bring to a boil. | 9. Combine the egg yolks and sugar in a heatproof large bowl until thick and pale yellow. | 10. Whisk in flour and then whisk in the hot milk and return mixture to saucepan. | 11. Bring to a boil over medium heat, whisking constantly to reach all parts of the pan. Then with your whisk, add the melted chocolate to the hot pastry cream. | 12. Make sure it blends thoroughly. Keep warm. | 13. Optional: You may add at this point 1/4 cup Bailey's Irish creme, Grand Marnier, or other cream liquor to the hot pastry cream. | 14. Beat the egg whites with an electric mixer until stiff peaks form. | 15. Stir in 1/3 of the egg white mixture into the hot pastry cream and smooth it. Then gently fold in the remaining beaten egg whites with a rubber spatula. | 16. Pour into the prepared mold or molds and bake 15 minutes or until the souffle is firm and puffed to the touch. | 17. Sift confectioners' sugar over the tops and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter			unsalted	-	-	-	-
sugar				402.99	100.79799999999999	0.0	0.0
chocolate dark	4	ounces	semisweet chopped	630.4927	68.5944	6.2822	36.7409
milk	2	cups		297.68	23.3264	15.372	15.9576
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
purpose flour	7	tablespoons		-	-	-	-
irish cream	1/4	cup		-	-	-	-
egg white	6			102.96	1.4454	21.581999999999997	0.3366
confectioner ' sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.