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1
Preheat the oven to 400F, with a rack in the lower third.
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2
Do not open the oven door until ready to bake.
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3
Brush the outer lip of a 2-quart souffle dish with melted butter.
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4
Tie a sheet of parchment around the dish with kitchen twine.
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5
Brush the inside of the dish and collar with melted butter.
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6
Dust with sugar; tap out excess.
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7
Chill the dish in the freezer 15 minutes.
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8
Stir the chocolates in a large heatproof bowl set over a saucepan of simmering water until smooth.
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9
Scald the milk in a saucepan over medium heat; remove from heat.
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10
Using an electric mixer fitted with the whisk, beat 6 tablespoons sugar and the yolks on high speed until pale, about 4 minutes.
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11
On low speed, beat in the flour.
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12
Beat in half the hot milk, ladling it in a little at time.
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13
Whisk the mixture into the pan of hot milk; bring to a boil over medium-high heat, whisking.
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14
Reduce heat to low; simmer until thick, about 2 minutes.
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15
Pour into the chocolate.
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16
Stir in the brandy (if desired), the vanilla, and a pinch of salt.
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17
Using a balloon whisk, beat the egg whites and a pinch of salt in a copper bowl until foamy.
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18
(Or beat with an electric mixer in a stainless-steel bowl with cream of tartar.)
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19
Add 1 tablespoon sugar; beat until the whites almost hold stiff peaks.
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20
Add the remaining tablespoon sugar, and beat until the peaks are stiff.
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21
Spoon one-third of the egg whites onto the base.
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22
Fold them in: Cut through the center of the mixture with a large rubber spatula, then gently turn the spatula over.
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23
Rotate the bowl a quarter-turn; continue folding in the whites and turning the bowl until mostly combined.
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24
Fold the remaining whites into the base, one-third at a time.
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25
Pour the mixture into the prepared dish.
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26
Place on a rimmed baking sheet.
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27
Bake 15 minutes.
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28
Reduce the temperature to 375F; bake until set, 20 minutes.
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29
Remove the collar; serve immediately with creme anglaise, if desired.
