** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Whisk yolks and 1/2 cup sugar in large bowl.
Bring cream to simmer in heavy small pan.
3. Pour a little hot cream into yolks while whisking.
4. Then pour that mixture of yolks and cream into the cream, whisking constantly.
5. Whisk in vanilla.
Divide chocolate among 4 3/4 cup custard cups.
6. Ladle custard over chocolate.
Place cups in baking pan.
Add enough water to go 1/2 way up cups.
7. Bake until just set in center, about 55 minutes.
Cool.
Cover and refrigerate overnight.
8. Preheat broiler.
Sprinkle 1 Tblsp.
brown sugar over each souffle.
9. Broil about 2 inches from heat until caramelized.
10. WATCH CAREFULLY.
11. Can be made ahead and caramelized right at the end or all done ahead.
But the best is when the custard is cold and the caramel is hot.
These usually fit into a 9x11 cake pan.
The purpose of cooking them this way is so they cook evenly without burning.
12.
You can bring the cream to a simmer in the microwave if you watch it very carefully, perhaps in a 4 cup glass measuring cup.
13.
The dishes are usually about an inch deep and 3-4" across.
14. Cooking until just set means that when you jiggle the dish, the center should move just a little bit, not be firm, nor be real runny.
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Dietary Notes:
This recipe is high in Vitamin A with 34% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Natural Sweeteners allergies.
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