Master this famous French dessert and you’ll be set to wow any and all dinner guests.
by Sowmya Dinavahi
- 2 tbsp of Unsalted Butter,at room temperature
- ½ Cup of granulated sugar ,plus more for ramekins
- 3 Large egg whites plus 3 large egg yolks at room temperature
- ⅛ tsp of cream of tartar
- 5½ ounces of bittersweet chocolate,melted
- ⅔ Cup of whole milk
- ¼ tsp of vanilla extract
- 1 tbsp plus 1½ tsp of corn starch
- ⅛ tsp of salt
- 3 tbsp of sourcream
- Confectioner’s sugar for garnish
- Preheat oven to 400 degrees. Brush four 7-ounce ramekins generously with the butter; coat with granulated sugar. Whisk whites with a mixer until frothy, about 2 minutes. Add cream of tartar; whisk until soft peaks form. Add ? cup granulated sugar; whisk until medium peaks form, about 5 minutes.
- Set chocolate in a bowl. Whisk milk into cornstarch and salt in a saucepan. Bring to a simmer. Cook, stirring, until thick, 1 to 2 minutes. Whisk into chocolate (mixture will separate). Whisk in yolks and creme fraiche. Gently fold in egg whites.
- Fill ramekins evenly with batter. Bake on a baking sheet, rotating halfway through, until souffles rise but centers are still liquid, about 14 minutes. Dust with confectioners’ sugar.