Scrumptiously Split Soufflé

They can seem scary to the uninitiated but there's no need to fear. A few simple ingredients, some simple instructions and TLC in exchange for a delectable and savory treat. Best of all, you don't even have to decide which flavor to have since you can have them both at once! As if that wasn't enough you top off your heavenly vanilla and chocolate puffed goodness with Grand Marnier crème anglaise!

Yield: 4 Small Ramekins

Ingredients:

Vanilla Half:

• 2 Egg Whites
• 1 Egg Yolk
• 1 tsp Vanilla
• 1 tbsp Grand Marnier
• 1/4 Cup Sugar
• 13g Flour
• 1/4 Cup (1/2 cream 1/2 milk mixture)

Chocolate Half:

• 2 Egg Whites
• 1 Egg Yolk
• 2oz Chocolate
• 24g Sugar
• 13g Flour
• 1/4 Cup (1/2 cream 1/2 milk mixture)

Additional Items:

• Grand Marnier Crème Anglaise (Recipe Here)
• Parchment Paper
• Butter
• 4-5 tbsp White Granulated Sugar

Recipe:

First, go ahead and chop up your chocolate.

Cut some squares of parchment paper roughly the width of the ramekin.

Butter all the sides of the ramekins and place a tbsp of sugar in the bottom. Rotate the ramekin until all sides are evenly coated with the sugar, discard the extra sugar.

Combine 1/4 cup milk and 1/4 cup heavy whipping cream in a pot. Put over low to medium heat until brought to a low boil. Whisk occasionally to prevent burning.

While waiting for the milk/cream mixture to come to a boil in separate bowls add the egg yolk, sugar and flour for the respective vanilla and chocolate portions.

Whisk together the ingredients in each bowl.

Melt the chocolate, it is easiest to use the microwave in 15-20 sec pulses, stir, then repeat until melted. Transfer this to the "chocolate" bowl and whisk together.

By this time the milk/cream mixture should be at a low boil.

Add 1/4 cup of the cream/milk mixture, vanilla, and Grand Marnier to the "vanilla" bowl and whisk together.



Next add 1/4 cup of the cream/milk mixture to the "chocolate" bowl and whisk together.

In a third bowl, add the 4 egg whites. Beat with a mixer until they begin to froth then add a tbsp sugar. Continue to beat until the egg whites are whipped enough to form stiff peaks.

Add half of the egg whites to the "vanilla" bowl and fold together with a spatula (don't fold more than necessary to mostly mix the two).

Do the same for the "chocolate" bowl.

Position one of the parchment sheets in the center of a ramekin and fill from side to side the vanilla and chocolate fillings.

Continue until the ramekins are filled then quickly remove the parchment papers from each of the ramekins.

Arrange the ramekins in an oven dish and fill with boiling water until half way up the sides of the ramekins.

Bake at 375F for roughly 27min or until the tops are browned.

Pull apart the soufflé with a fork and pour in the Grand Marnier crème anglaise. Serve immediately.