Food Network: Hot Vanilla Souffle

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Hot Vanilla Souffle
Recipe courtesy Gale Gand

Ingredients
2 tablespoons unsalted butter, melted
1/4 cup granulated sugar for souffle dish
1 1/3 cups whole, 2 percent fat, or 1 percent fat milk
1 vanilla bean, split lengthwise
1/3 cup plus 1 1/2 tablespoons granulated sugar
1/3 cup all-purpose flour
1 1/2 tablespoons unsalted butter, softened
4 large eggs, separated
Confectioners' sugar
Satin chocolate sauce, recipe follows
Satin chocolate sauce:
2 ounces unsweetened chocolate
4 1/2 ounces semisweet chocolate
1/4 cup light corn syrup
1/3 cup hot water

Directions
Preheat the oven to 350 degrees F. Brush 4 to 6 individual souffle
dishes (or a 7-cup souffle dish) well with melted butter. Put the sugar inside one dish and toss to
coat, then tip the excess sugar into the next dish and repeat. Place the dishes in the refrigerator
to chill.
Reserving 1/3 cup of the milk, place the remaining 1 cup in a large saucepan. Add the vanilla bean
and heat just to a boil, then turn off the heat and set aside to let the vanilla bean infuse for 10
minutes. Meanwhile, in a medium bowl, whisk the 1/3 cup granulated sugar, the flour, and the
reserved 1/3 cup milk. Add a little of the hot milk and whisk to combine, then add the flour mixture
to the hot milk mixture in the saucepan. Bring to a simmer over medium heat, whisking occasionally.
Simmer just until thickened, about 1 minute. Turn off the heat. Add the butter, stir, cover, and set
aside 15 minutes. Remove the vanilla bean and whisk in the egg yolks.
In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites in a clean
dry bowl until soft peaks form. Add the remaining 1 1/2 tablespoons sugar and continue whipping
until stiff and glossy. Fold into the milk mixture.
Pour the mixture into the prepared dishes, filling them 3/4 full. Run your thumb around the inside
rim of each dish, making a shallow "moat" around the edge of the batter. This will help the souffles

to rise straight up. Dust the surfaces with confectioners' sugar. (The souffles can stand at this
point for up to 30 minutes.) Bake in the center of the oven until puffed and light golden brown, 20
to 30 minutes. Do not open the oven door unless absolutely necessary.
Satin Chocolate Sauce: Combine the 2 chocolates over simmering water in the top half of a double
boiler. Stir constantly until melted, then whisk in the syrup and water without removing the double
boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 48 hours in advance
and refrigerated. To rewarm, stir over low heat or heat in a microwave.) At the table, serve the hot
souffles by poking a hole in each one and pouring chocolate sauce into the hole, then drizzling
sauce over the tops. For a large souffle, spoon onto dessert plates and drizzle sauce on each
serving.