Chocolate soufflés, custard with amaretto

Chocolate soufflés, custard with amaretto

INGREDIENTS
Custard:
2 egg yolks
3 tablespoons of sugar
1 pinch of salt
3/4 cups cream 35%
1/4 cup of milk
2 tablespoons of almond liqueur (amaretto type) or hazelnut liquor (Frangelico type)
1/2 teaspoon of vanilla
Chocolate soufflé:
1/3 cup of sugar
3 tablespoons softened unsalted butter
6 oz of bittersweet chocolate
1 pinch of salt
1 tablespoon of water
1 teaspoon of vanilla
5 teaspoons unsweetened cocoa powder sieved
4 egg yolks
5 egg whites
1/4 teaspoon of cream of tartar
2 teaspoons icing sugar

PREPARATION
Preparation of custard

1. In a heatproof bowl, whisk the egg yolks, sugar and salt. In a saucepan, heat cream and milk over medium heat until bubbles form on the wall. Gradually add the hot cream mixture to the egg yolk mixture while whisking. Pour the mixture into the saucepan and cook on medium-low heat, whisking constantly, for 3 minutes or until the mixture is thick enough to cover the back of a spoon (do not boil).

2. In a fine sieve placed in a clean bowl, immediately filter the custard. Stir in liquor and vanilla. Cover the surface directly with plastic wrap and refrigerate for 2 hours. (The custard will keep overnight in the refrigerator.)

Preparation of soufflés


3. In the meantime, butter 6 ramekins with a capacity of 3/4 t (180 ml). Sprinkle the ramekins with 2 tbsp. to tab (30 ml) sugar (turn over and shake to remove excess). Book.

4. In a heat-resistant bowl placed in a pan of hot but not boiling water, melt the butter and chocolate with salt and water while stirring. Stir in the vanilla. Remove the bowl from the pan and stir in the cocoa until the mixture is smooth.

5. In a large bowl, using an electric mixer, beat the egg yolks with the rest of the sugar for 2 minutes or until the mixture forms long ribbons when raising the whisks. Pour this mixture into the melted chocolate mixture and mix? gently.

6. In another bowl, using the electric mixer (use clean whisks), beat the egg whites until they are frothy. Stir in cream of tartar and continue beating until they form a firm, shiny pics. Add the quarter of the egg whites to the chocolate mixture and mix. Gently stir in remaining egg whites. Divide the mixture into the reserved ramekins and smooth the top. Put the ramekins on a baking tray.

7. Bake in the preheated oven at 375 ° F (190 ° C) for 12 minutes or until puffs are puffed and their centre is lightly set. Sprinkle the soufflés with the icing sugar and serve immediately with the custard.