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1
To make the pastry cream, spread the 1/2 cup (100 g) granulated sugar in an even layer in a medium heavy-bottomed saucepan and cook over medium heat without stirring until the sugar begins to melt around the edges.
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2
Using a heatproof utensil, slowly drag the liquified sugar to the center and stir gently until all the sugar is melted.
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3
Continue to cook, stirring infrequently, until the caramel turns dark amber in color and begins to foam a bit.
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4
Remove from the heat and gradually stir in the milk.
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5
The caramel will bubble up vigorously, then the bubbling will subside.
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6
If the caramel seizes into a hardened mass, whisk the mixture over low heat until most of the caramel is dissolved.
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7
Dont worry about any small chunks; theyll dissolve later.
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8
Sift the flour into the caramel mixture, then whisk to break up any lumps.
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9
Cook over medium heat, stirring frequently, until thickened.
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10
In a small bowl, whisk the egg yolks, then gradually whisk in a small amount of the hot thickened caramel mixture.
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11
Scrape the yolk mixture into the saucepan.
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12
Bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan, and cook until thickened to the consistency of mayonnaise.
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13
Press the pastry cream through a mesh strainer set over a large bowl, then whisk in the vanilla and salt.
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14
Measure out 1/2 cup (125 g) of the pastry cream and reserve it in a large bowl.
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15
Let cool completely.
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16
Cover remaining pastry cream, refrigerate, and reserve for another use.
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17
To make the souffles, preheat the oven to 400F (200C).
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18
Butter four 4-ounce (125-ml) ramekins or souffle molds.
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Pour some granulated sugar into each and tilt the ramekin to coat the sides; gently tap out any excess.
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20
Set the ramekins on a baking sheet.
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21
In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy.
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22
Increase the speed to high, gradually add the 2 tablespoons (30 g) granulated sugar, and continue whisking until the whites form shiny, stiff peaks.
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23
Fold one-quarter of the whipped egg whites into the reserved pastry cream, then gently fold in the chocolate chunks or chips.
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24
Fold in the remaining whites, taking care not to deflate them.
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25
A few streaks of egg whites are preferable to an overfolded and deflated souffle mixture.
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26
Divide the souffle mixture evenly among the prepared ramekins, filling them just to the rims, then sprinkle with a generous dusting of granulated sugar.
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27
Run your thumb around inner edge of each ramekin, through the souffle mixture, making a shallow, even channel as you go.
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28
This will allow the souffles to bake up with nice crowns.
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29
Bake until the tops are browned and the souffles quiver softly when gently nudged, about 9 minutes.
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30
Serve the souffles right away dusted with powdered sugar.
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31
Quickly split open at the table, the souffles are great with very cold creme anglaise (page 237) poured into them, or with a scoop of Vanilla Ice Cream (page 143) or Chocolate Gelato (page 146) melting in the center.
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32
The caramel pastry cream can be made up to 3 days in advance and refrigerated.
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33
In lieu of topping each souffle with powdered sugar before serving, scatter a few granules of good sea salt, such as fleur de sel, over the top of each souffle before baking.
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34
The delicate flakes add a whisper of salty crunch to contrast against the warm caramel and melting chunks of chocolate.
