Yields 6 individual soufflés
Soufflé
¼ cup (½ stick) unsalted butter, softened
½ cup plus 2 tablespoons granulated sugar, plus more for dusting
1½ cup whole milk
6 large eggs, separated, plus 2 large egg whites, all at room temperature
¼ cup all-purpose flour
8 ounces bittersweet chocolate, melted
1 teaspoon pure vanilla extract
Salt
Caramel Crème Anglaise (see next recipe)
Powdered sugar, to garnish
Caramel Crème Anglaise (Makes 1¼ cups)
3 large egg yolks
1 cup sugar
½ cup whole milk
1 cup heavy cream
1/8 teaspoon fresh lemon juice
Directions for Soufflé
Preheat oven to 400° with the rack in the lower third. Place six 10-ounce ramekins on a rimmed baking sheet. Brush butter inside ramekins and dust with sugar, tapping out excess. Using kitchen twine, secure a strip of parchment paper around each ramekin so parchment extends 3 inches above rim (this will help the desserts keep their shape as they rise). Chill in freezer at least 15 minutes or overnight. Bring milk almost to a simmer in a medium saucepan over medium heat. Remove from heat; set aside.
Put ½ cup granulated sugar and the egg yolks in the bowl of an electric mixer fitted with a whisk attachment. Beat on high speed until pale (3 to 4 minutes). Reduce speed to low; beat in flour. Add about one-third of the hot milk in a slow, steady stream, beating until just combined. Pour yolk mixture back into pan with the remaining milk. Bring mixture to a simmer over medium heat, and cook, stirring constantly, until thick, about 2 minutes. Transfer to a large bowl. Stir in chocolate, vanilla, and ½ teaspoon salt.*
Put egg whites and pinch of salt into a large copper bowl. Using a balloon whisk, beat until foamy (or beat egg whites and a pinch of cream of tartar in the bowl of an electric mixer fitted with the whisk attachment). Add 1 tablespoon granulated sugar, and beat until soft peaks form. Add remaining tablespoon granulated sugar, and beat until stiff peaks form. Using a rubber spatula, fold one-third of the egg whites into chocolate mixture. Gradually fold in remaining egg whites.
Carefully pour batter into prepared ramekins on baking sheet, filling to just below rims. Bake 10 minutes. Reduce heat to 375°; bake until set, about 15 minutes. Remove parchment. Poke a hole in the top of each, and pour in Caramel Crème Anglaise. Garnish if desired. Serve immediately.
*Soufflé base can be made a day ahead, refrigerated, and covered, until ready to bake in ramekins.
Directions for Caramel Crème Anglaise
Prepare an ice-water bath by filling a large bowl or pan with ice and water; set aside in sink. Whisk together yolks and ¼ cup sugar in a medium bowl. Bring milk and ¼ cup cream to a simmer in a medium saucepan. Pour one-third of the hot milk mixture into yolk mixture, whisking until combined. Pour yolk mixture back into pan. Cook over medium heat, stirring, until mixture coats the back of a spoon (6 to 7 minutes). Transfer saucepan to ice-water bath and let the crème anglaise cool completely.
Put 3/4 cup sugar, ¼ cup water, and the lemon juice into a medium saucepan over high heat. Bring to a boil, without stirring, and cook until caramel is golden and dark. Remove from heat, and stir in the remaining ½ cup cream. Whisk together crème anglaise and caramel in a medium bowl, and serve with Bittersweet Chocolate Soufflés.