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Prep Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:8Yield:8 soufflésJump to Nutrition Facts
Prep Time:40 minsAdditional Time:10 minsTotal Time:50 minsServings:8Yield:8 soufflés
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:8
Servings:
8
Yield:8 soufflés
Yield:
8 soufflés
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsunsalted butter, divided3tablespoonsgranulated sugar plus 1/3 cup, divided1tablespoonrice flour⅛teaspoonsalt½cupreduced-fat milk plus 1 tablespoon, divided6ouncesdark chocolate (70% cacao), coarsely chopped3largeegg yolks, at room temperature4large egg whites, at room temperature¼teaspooncream of tartar1cupHeavy cream
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsunsalted butter, divided
3tablespoonsgranulated sugar plus 1/3 cup, divided
1tablespoonrice flour
⅛teaspoonsalt
½cupreduced-fat milk plus 1 tablespoon, divided
6ouncesdark chocolate (70% cacao), coarsely chopped
3largeegg yolks, at room temperature
4large egg whites, at room temperature
¼teaspooncream of tartar
1cupHeavy cream
DirectionsPosition a rack in lower third of oven; preheat to 375 degrees F.Melt 1 tablespoon butter. Lightly brush the insides and rims of eight 4- or 5-ounce ramekins with the butter. Use 3 tablespoons sugar to coat the insides and rims of all the ramekins (see Tip).Combine flour and salt in a small saucepan and gradually whisk in 1/2 cup milk. Bring to a simmer over medium heat, whisking constantly, and simmer for 1 minute. Remove from heat and add the remaining 1 tablespoon butter and chocolate. Stir until the chocolate is completely melted. Scrape the mixture into a large bowl and whisk in egg yolks and the remaining 1 tablespoon milk.Beat egg whites and cream of tartar in a stand mixer on medium-high speed (or with a hand-held mixer on high speed) until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat until the mixture holds stiff, shiny peaks.Whisk one-fourth of the egg whites into the chocolate mixture. With a rubber spatula, gently fold in the remaining egg whites just until incorporated. Divide the batter evenly among the ramekins.Without wiping the sugar from the rims, run the tip of a toothpick between the batter and sides of each ramekin to encourage the soufflés to rise high and straight. Set the ramekins on a rimmed baking sheet.Bake until a toothpick inserted into the center is moist and a bit gooey but not runny, 15 to 20 minutes. Soufflés will rise and may crack on top before they are done. Serve drizzled with cream, if desired.TipsTip: To efficiently prepare ramekins, lightly coat with melted butter and add 3 tablespoons granulated sugar to one ramekin. Holding it over a second ramekin, tilt and rotate it until the bottom, sides and rim are coated with sugar. Spill excess sugar into the second ramekin, hold it over a third ramekin and repeat, pouring the excess sugar into each successive ramekin until all are coated. Discard any excess sugar.To make ahead: Prepare Steps 2 to 5. Refrigerate for up to 3 days before continuing with Step 6.Equipment: Eight 4- or 5-oz. ramekinsOriginally appeared: EatingWell Magazine, November/December 2018
Directions
Position a rack in lower third of oven; preheat to 375 degrees F.Melt 1 tablespoon butter. Lightly brush the insides and rims of eight 4- or 5-ounce ramekins with the butter. Use 3 tablespoons sugar to coat the insides and rims of all the ramekins (see Tip).Combine flour and salt in a small saucepan and gradually whisk in 1/2 cup milk. Bring to a simmer over medium heat, whisking constantly, and simmer for 1 minute. Remove from heat and add the remaining 1 tablespoon butter and chocolate. Stir until the chocolate is completely melted. Scrape the mixture into a large bowl and whisk in egg yolks and the remaining 1 tablespoon milk.Beat egg whites and cream of tartar in a stand mixer on medium-high speed (or with a hand-held mixer on high speed) until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat until the mixture holds stiff, shiny peaks.Whisk one-fourth of the egg whites into the chocolate mixture. With a rubber spatula, gently fold in the remaining egg whites just until incorporated. Divide the batter evenly among the ramekins.Without wiping the sugar from the rims, run the tip of a toothpick between the batter and sides of each ramekin to encourage the soufflés to rise high and straight. Set the ramekins on a rimmed baking sheet.Bake until a toothpick inserted into the center is moist and a bit gooey but not runny, 15 to 20 minutes. Soufflés will rise and may crack on top before they are done. Serve drizzled with cream, if desired.TipsTip: To efficiently prepare ramekins, lightly coat with melted butter and add 3 tablespoons granulated sugar to one ramekin. Holding it over a second ramekin, tilt and rotate it until the bottom, sides and rim are coated with sugar. Spill excess sugar into the second ramekin, hold it over a third ramekin and repeat, pouring the excess sugar into each successive ramekin until all are coated. Discard any excess sugar.To make ahead: Prepare Steps 2 to 5. Refrigerate for up to 3 days before continuing with Step 6.Equipment: Eight 4- or 5-oz. ramekins
Position a rack in lower third of oven; preheat to 375 degrees F.
Melt 1 tablespoon butter. Lightly brush the insides and rims of eight 4- or 5-ounce ramekins with the butter. Use 3 tablespoons sugar to coat the insides and rims of all the ramekins (see Tip).
Combine flour and salt in a small saucepan and gradually whisk in 1/2 cup milk. Bring to a simmer over medium heat, whisking constantly, and simmer for 1 minute. Remove from heat and add the remaining 1 tablespoon butter and chocolate. Stir until the chocolate is completely melted. Scrape the mixture into a large bowl and whisk in egg yolks and the remaining 1 tablespoon milk.
Beat egg whites and cream of tartar in a stand mixer on medium-high speed (or with a hand-held mixer on high speed) until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat until the mixture holds stiff, shiny peaks.
Whisk one-fourth of the egg whites into the chocolate mixture. With a rubber spatula, gently fold in the remaining egg whites just until incorporated. Divide the batter evenly among the ramekins.
Without wiping the sugar from the rims, run the tip of a toothpick between the batter and sides of each ramekin to encourage the soufflés to rise high and straight. Set the ramekins on a rimmed baking sheet.
Bake until a toothpick inserted into the center is moist and a bit gooey but not runny, 15 to 20 minutes. Soufflés will rise and may crack on top before they are done. Serve drizzled with cream, if desired.
Tips
Tip: To efficiently prepare ramekins, lightly coat with melted butter and add 3 tablespoons granulated sugar to one ramekin. Holding it over a second ramekin, tilt and rotate it until the bottom, sides and rim are coated with sugar. Spill excess sugar into the second ramekin, hold it over a third ramekin and repeat, pouring the excess sugar into each successive ramekin until all are coated. Discard any excess sugar.
To make ahead: Prepare Steps 2 to 5. Refrigerate for up to 3 days before continuing with Step 6.
Equipment: Eight 4- or 5-oz. ramekins
Originally appeared: EatingWell Magazine, November/December 2018
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Nutrition Facts(per serving)246Calories14gFat25gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
