Fudge Swirl Souffle: A Holiday Treat from TouchPoint Chef Steve Hudson
Fudge Swirl Souffle
¾ Cup Sugar
½ Cup all-purpose flour
¾ teaspoon salt
1 1/3 cups milk
1 tsp vanilla extract
1 cup (6oz) semisweet chocolate morsels
6 large eggs, separated
¼ tsp cream of tartar
Garnish: Chocolate curls
Crème Anglaise (optional)
Combine: first 3 ingredients in a saucepan. Combine milk and vanilla; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, 15 minutes or until mixture thickens. Remove from heat.
Transfer: half of mixture to a bowl. Add chocolate morsels to remaining mixture in saucepan; stir until melted.
Beat: egg yolks at medium speed with an electric mixer until thick and pale. In another bowl, beat egg whites and cream of tartar at high speed until stiff peaks form, using clean, dry beaters. Stir half of egg yolks and whites into vanilla custard mixture and half into chocolate custard mixture.
Pour: mixtures alternately in a zig-zag pattern into an ungreased 3 quart soufflé dish or casserole. Cut through mixture with a knife to create a swirl.
Bake: at 325 for 65 to 70 minutes or until set. Serve immediately. Garnish soufflé, and serve with crème anglaise, if desired.
Yield: 8 servings.
2 cups milk
½ cup sugar, divided
5 egg yolks
½ tsp vanilla extract
Combine milk and ¼ cup sugar in a heavy non-aluminum saucepan. Bring to a simmer over medium heat. Beat remaining ¼ cup sugar and egg yolks at high speed until pale and mixture forms a ribbon.
Gradually add hot milk mixture to egg mixture, whisking until blended; return to saucepan. Cook over medium-low heat, stirring constantly, until custard thickens slightly and coats a spoon. Remove from heat; strain, if necessary. Stir in vanilla. Cover and chill.
Yield: 2 cups.
Chef Steve Hudson is a Corporate Executive Chef with TouchPoint Support Services.