The recipe I’ve had since 1991 has this milk-chocolate soufflé baked in a pie plate, but I think I’ll give you the option of baking it in individual ramekins (pictured). 6 servings
3 tablespoons butter
2 tablespoons granulated sugar + extra to sprinkle ramekins
2 tablespoons flour
1 cup milk
3 large eggs yolks, beaten
5 oz milk chocolate, finely chopped
1 square (1oz) unsweetened chocolate, finely chopped
1 teaspoon orange zest
2 teaspoons vanilla extract
4 large eggs whites
1/4 teaspoon cream of tartar
1 square (1oz) semisweet chocolate, finely chopped
Orange Ice Milk (recipe below)
Preheat oven to 425F. With 1 tablespoon butter grease the 6 ramekins, then sprinkle each with some granulated sugar. In a medium saucepan melt the remaining 2 tablespoons butter then whisk in the flour until blended, cook 1 minute or until bubbly. Remove heat and whisk in milk until blended. Cook stirring until mixture boils and thickens. Remove from heat.
In a small bowl whisk egg yolks with a little of the milk mixture until blended. Pour mixture into hot milk mixture and stir to combine. Continue cooking and stirring over low heat until thickens, about 1 minute. (Do not boil). Remove from heat and stir in the milk chocolate and the unsweetened chocolate until melted. Stir in the zest and extract. Let cool 15 minutes, stirring occasionally.
In a large bowl use your electric mixer at low speed and beat your egg whites and cream of tartar until foamy. At high speed gradually beat in 2 tablespoons sugar and beat until stiff. With a rubber spatula fold 1/4th of the egg white mixture into the cooled chocolate mixture. Fold the chocolate mixture and the semisweet into the remaining egg white mixture until no white streaks remain. Pour into the prepared ramekins. Put the ramekins on a baking sheet and bake for 15 minutes or until soufflé has risen, edges are firm and center is still slightly wobbly. Sift powdered sugar over top and serve with Orange Ice Milk. Yum Yum!
Orange Ice Milk
1/2 cup milk
2 teaspoons orange zest
2 large egg yolks
1/4 cup sugar
1/8 teaspoon salt
1/4 cup light corn syrup
1/2 cup heavy cream
1 1/4 cups fresh orange juice
About 4 hours before serving the soufflé make your ice milk. In a small saucepan heat the milk and zest until small bubbles form around the edge of the pan. Remove from heat. In a double boiler in the top portion whisk in the egg yolks, sugar, salt and corn syrup until blended. Gradually whisk in the hot milk mixture. Cook over simmering not boiling water stirring constantly until mixture is thick enough to coat the back of a spoon, about 5 minutes.
Remove from over water and stir in the cream and the orange juice. Pour into shallow glass baking dish, freeze, stirring frequently until cold. Pour into ice cream maker and freeze according to
You need a double boiler and ice cream maker to make this recipe.