Bittersweet Chocolate Souffle with Earl Grey Custar

Name: Bittersweet Chocolate Souffle with Earl Grey Custard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large egg yolks; 2 tablespoons plus 1/2 cup sugar; 1 1/2 cups whole milk; 1/2 cup whipping cream; 1 tablespoon Earl Grey tea leaves (from 3 tea bags); 1/3 cup whole milk; 8 tablespoons sugar; 2 1/2 ounces unsweetened chocolate, chopped; 2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped; 2 large egg yolks; 5 large egg whites

Servings: persons

6 large egg yolks
2 tablespoons plus 1/2 cup sugar
1 1/2 cups whole milk
1/2 cup whipping cream
1 tablespoon Earl Grey tea leaves (from 3 tea bags)
1/3 cup whole milk
8 tablespoons sugar
2 1/2 ounces unsweetened chocolate, chopped
2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large egg yolks
5 large egg whites

1
Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well.
2
Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan.
3
Bring to simmer over medium heat, stirring until sugar dissolves.
4
Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan.
5
Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil).
6
Immediately strain sauce into small bowl.
7
Refrigerate uncovered until cold, at least 4 hours.
8
(Can be made 1 day ahead.
9
Cover and keep refrigerated.)
10
Preheat oven to 375F.
11
Generously butter 6-cup souffle dish; coat dish with sugar.
12
Combine milk and 5 tablespoons sugar in heavy medium saucepan.
13
Stir over medium-low heat until sugar dissolves and milk comes to simmer.
14
Remove from heat; add both chocolates and stir until melted and smooth.
15
Whisk in egg yolks.
16
Using electric mixer, beat whites in medium bowl until soft peaks form.
17
Gradually add 3 tablespoons sugar, beating until stiff but not dry.
18
Fold whites into warm chocolate mixture in 3 additions.
19
Transfer mixture to prepared dish.
20
Bake souffle until just set in center and top is puffed and cracked all over, about 32 minutes.
21
Serve souffle immediately with custard sauce.

974

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large egg yolks, 2 tablespoons plus 1/2 cup sugar, 1 1/2 cups whole milk, 1/2 cup whipping cream, and more.

Yes, Bittersweet Chocolate Souffle with Earl Grey Custard Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Bittersweet Chocolate Souffle with Earl Grey Custard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions