These soufflés are impressive when served straight from the oven. The crème anglaise can be prepared a day ahead and then chilled.
Oxmoor House MAY 2008
Place 1 cup candies in a food processor; process until candies are ground. Set aside.
Lightly butter bottoms and sides of 6 (8-oz.) individual soufflé ramekins. Sprinkle 2 Tbsp. sugar evenly into ramekins, tilting ramekins to coat sides. Place ramekins on a baking sheet; set aside.
Whisk together 4 egg yolks and 2 Tbsp. sugar in a large bowl. Melt 4 Tbsp. butter and chocolate in a small heavy saucepan over medium-low heat. Whisk in flour; cook 1 minute. Gradually whisk in milk and cream; cook, stirring constantly, 3 minutes or until thickened. Remove from heat; add a small amount of chocolate mixture to egg yolk mixture, whisking constantly. Continue adding chocolate mixture in small amounts, whisking constantly until thoroughly blended. Stir in reserved candies, vanilla, and peppermint extract.
Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold into peppermint mixture. Pour into prepared soufflé dishes. Bake at 375° for 24 minutes or until puffed and slightly browned on top. Serve immediately with Very Vanilla Crème Anglaise. Garnish, if desired.
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