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Chocolate Souffle with Creme Anglais

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  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 6 ounce dark chocolate
  • 1/4 cup granulated sugar
  • 1 ounce brandy
  • 1 teaspoon vanilla extract
  • 6 egg yolks
  • Pinch of salt
  • 6 egg whites


  1. Melt butter in heavy sauce pan and combine with flour to make a roux.

  2. Add sugar and milk and bring to a boil over medium heat.

  3. Add brandy and simmer for 2 to 3 minutes.

  4. Add chocolate, vanilla, and egg yolks. Remove from heat. Stir until chocoalte is melted through.

  5. Whip egg whites until soft peaks form and fold into chocolate base.

  6. Butter and sugar a souffle pan and fill with batter.

  7. Bake at 350 until risen and somewhat firm.

  8. Serve with sauce Anglais.

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