Praline Soufflé with Chocolate Custard Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Caramel and chocolate are two flavors that are made for each other.

Both have strong tastes, so one does not overpower the other.


Soufflé Base

  • 3 large egg yolks
  • cup sugar
  • ½ cup


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