So this here is my first ever souffle. Boy, aren’t I fancy? I gotta say, I was kinda disappointed. I mean, I’m pretty sure I did it right. I think it’s supposed to be as light and airy as it was, but it wasn’t really my speed. I like my warm cakes molten and oozing (I still think about this one all the time), but this was like biting into a really overly sweet cloud. And that there is my other qualm, it was way too sweet. I could do with at least half the sugar, but I don’t even want to guess how that would change the chemistry in the souffle, lets just not even go there. Lastly, all that hype/stress over this? Give me a piece of cake any day.
All that said, this dessert was a bit of a fancy pants show stopper. It was a good dessert for a special meal and it did deliver on the theatrics. I loved the cardamom creme anglais. It was creamy and decadent and totally delicious. I may have sneaked a few extra spoonfuls straight into my mouth. The header in the book says to make a double batch and churn the rest for a scrumptious ice cream. I for one think that is a fabulous idea. And if I hadn’t made a half batch instead of a double batch I’d do just that. I might try anyways, because that sounds wonderful.
-I made a half recipe of both the souffle and creme anglaise, and they worked perfectly.
-I baked the souffle for a lot longer than called for. At 12 minutes they were still liquid inside. I think total I baked them for 18 minutes. Though you can tell by sticking a knife into one and having it come out clean.
The recipe for Dark Chocolate Souffles with Cardamom Creme Anglaise can be found on the epicurious website. (2 different recipes)