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Chocolate Soufflés with Espresso Creme Anglaise

An original baking recipe designed and shared by a fellow home pastry chef.

Ingredients

Units:
US | Metric
Metric | US
  • Granulated Sugar - 3½ oz
  • Instant Espresso Powder - 1⅝ oz
  • Coffee - 8½ oz
  • Egg yolk - 3 oz
  • Heavy Cream - 8¼ oz
  • Vanilla Bean - 1
  • Semisweet Chocolate - 6 oz
  • Heavy Cream - 1 oz
  • Vanilla Extract - 1/8 oz
  • Granulated Sugar - 3½ oz
  • Salt - 1/8 oz
  • Egg yolk - 4½ oz
  • Granulated Sugar - 1/2 oz
  • Egg white - 6⅜ oz

Servings

8 soufflés s

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Directions

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