-
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 350F.
-
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.
-
12
Then with your whisk, add the melted chocolate to the hot pastry cream.
-
13
Make sure it blends thoroughly.
-
14
Keep warm.
-
15
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.
-
16
Beat the egg whites with an electric mixer until stiff peaks form.
-
17
Stir in 1/3 of the egg white mixture into the hot pastry cream and smooth it.
-
18
Then gently fold in the remaining beaten egg whites with a rubber spatula.
-
19
Pour into the prepared mold or molds and bake 15 minutes or until the souffle is firm and puffed to the touch.
-
20
Sift confectioners' sugar over the tops and serve immediately.
