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1
Preheat the oven to 375 degrees F and remove the top oven rack.
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2
Prepare 6 (8-ounce) coffee cups or ramekins with straight sides (or a 2-quart souffle dish) by greasing with butter and coating with granulated sugar, pour out any excess.
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3
The butter and sugar will keep the souffles from sticking to the sides, which will allow them to rise evenly.
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4
The sugar will also give the souffle a crunchy crust, which is a great contrast to the soft interior.
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5
To make the pastry cream base for the souffle: Combine the milk and vanilla bean and seeds in a heavy large pot and place over medium-low heat.
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6
Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil.
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7
Remove from heat and discard the vanilla bean.
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8
The vanilla bean can be rinsed and dried and kept for another use.
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9
In a large bowl, whisk together the egg yolks, flour, and 1/4 cup of sugar until slightly thickened and lemon-colored.
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10
Temper the yolks by gradually whisking in about half of the hot milk mixture (do not add too quickly or the eggs will cook.)
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11
Return the pastry cream back to the saucepan and cook over medium-low heat, stirring constantly, until it is nice and thick, enough to coat the back of a spoon, about 8 to 10 minutes.
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12
Slowly melt the chocolate with the Frangelico in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out.
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13
Stir the melted chocolate mixture into the pastry cream; cool to room temperature.
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14
In a separate clean bowl, beat the egg whites and salt just until they hold soft peaks.
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15
Using a rubber spatula, fold 1/3 of the beaten whites into the chocolate pastry cream to lighten it, then gently fold in the rest.
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16
Spoon the batter into the prepared coffee cups, 2/3 of the way full, and shake them gently to smooth out the top.
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Place the coffee cups on a cookie sheet and bake on the middle rack for about 20 minutes.
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The souffle is done when it has puffed over the rim, the outside is golden and the center is still a bit loose and creamy; take care not to over bake.
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19
To serve, have each guest crack open the top of the souffle with a spoon and pour in the Espresso Creme Anglaise.
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20
Dust the top with confectioners' sugar.
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21
1 cup heavy cream
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22
1 vanilla bean, split and scraped
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4 large egg yolks
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24
1/2 cup sugar
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25
1 cup brewed espresso coffee
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26
2 tablespoons instant espresso powder
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27
Pour the heavy cream and vanilla bean and seeds into a saucepan and place over medium-low heat.
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28
Bring the mixture to a brief simmer, until bubbles form around the edge of the pot; do not boil.
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29
Remove from heat.
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30
Discard the vanilla bean.
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31
The vanilla bean can be rinsed and dried and kept for another use.
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32
In a large bowl, whisk together the egg yolks, sugar, coffee, and espresso powder, until well blended.
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33
Temper the yolks by gradually whisking in the hot cream mixture (do not add too quickly or the eggs will cook.)
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34
Return the custard back to the saucepan and cook over medium-low heat, stirring constantly, until it is thick enough to coat the back of a spoon, about 8 to 10 minutes.
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35
Serve immediately with Chocolate Souffle.
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36
(If not serving immediately, press plastic wrap on the surface of the custard to prevent a skin from forming and refrigerate.)
