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Praline Soufflé with Chocolate Custard Sauce
- Serves
8
- Difficulty
Medium
Published 1993
Caramel and chocolate are two flavors that are made for each other.
Both have strong tastes, so one does not overpower the other.
Ingredients
Soufflé Base
3 ⅓ cup ½ cup
Method
To make the soufflé base
Whisk together the egg yolks and sugar in a stainless steel bowl. Stir the flour and the salt into the egg mixture.
Bring to a boil a pot of water that is large enough to hold the stainless steel bowl so that it sits halfway down in the pot.
Scald the milk with the vanilla bean in a heavy-bottomed saucepot. Whisk the
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