Bittersweet Chocolate Soufflé with Earl Grey Custard Sauce

Quite good. The sauce served cold with a warm soufflé was very good. (Though there seems to be a lot of left-over sauce.) As others have noted, you can also divide the soufflé into individual soufflé dishes and bake for 15 minutes.

• yuna

• Northern Virginia

• 3/12/2017

I have been looking for this recipe since I made it in 2003 and lost it!!! The sauce is astonishingly good.

• jajones20

• Forest Hills NY

• 9/18/2014

只是一个提醒任何人考虑马金g this. This is in re glitters' negative review from Feb, 2011. After reading the review, I went back and read the instructions. The recipe does not call for 6 one-cup soufflé dishes. It calls for one 6-cup soufflé dish. Cooking 6 one-cup dishes would probably require half the cooking time and would most likely leave the soufflés dry if cooked for the full 30 minutes as she/he experienced. (Note that someone reviewed this the very next week who made them in individual dishes and only cooked them 15 minutes.)

• phoov

• NC

• 9/18/2014

I just finished making this souffle and it was amazing! I decided to make a vanilla custard sauce and instead of adding the Earl Grey tea, I just added a teaspoon of vanilla. Delicious! Very easy to make and the directions worked great. I'll definitely make this again!

• Jilliberry

• Napa, CA

• 7/11/2013

I made these in individual heart ramekins for a valentine dessert, baked 16-18 minutes. Very nice chocolate flavor and the sauce was excellent. I steeped the tea in the warm milk/cream 15 min. then strained it and reheated before adding to the egg yolks which seems easier to me than trying to strain a thick custard. Ended up with some leftover custard that I threw in the freezer to see how earl grey ice cream is.

• dolphingrl

• Iowa

• 2/21/2011

I was optimistic to try this recipe and followed it exactly. This was not my first attempt at making souffles, I have made them many a times, for upto 12 people at a time, without any difficulty. I was disappointed in this recipe and will not be trying it again. it started with the sauce. My instinct told me that 6 egg yolks would be too many, and I was right. The sauce came out very thick almost like a pudding. This is not how I believe sauces should be. The taste was nice, a bit too sweet, but overall a nice flavour. Then, I used the recipe to make 4 souffles instead of the 6 which the recipe claims it makes. I filled the cups, running a knife slightly (1/8 inch) around the top to help the souffle rise. They did rise, but only slightly, and not above the edge of ramekin. I still cooked the souffles the same amount of time as the recipe called for 30 min. They were heavy and too dry, so I believe they may have been overcooked. That was strange as there was more souffle batter per dish then called for. I did check them earlier, but was hoping/expecting that they would rise so I left them in the oven longer. So, I was not impressed with the recipe and will look for another chocolate one instead, or just stick with my vamilla one that I can do in my sleep.

• gitters

• 2/14/2011

DESSERT AWESOMENESS! I made this recipe exactly as written - it's perfect, and my seven guests raved about it. TASTE: A great souffle with great texture. It was light and airy with a very well-balanced chocolate flavor. It was nice that the chocolate didn't overwhelm, so that the sauce was the perfect undertone. My diners agreed that the sauce very well may have stolen the show - it's awesome. NOTE: This recipe is for the brave and bold, incorporating two of the toughest elements of dessert making: custards and souffles. But never fear! Cook your custard nice and slow, and make sure to remove from heat when the right temp hits. For me this was about four minutes into cooking...eight would have made scrambled eggs. On the souffle, fold the egg whites in carefully, and don't stir. Mine had a bit of a marbled appearance, but that's what a souffle looks like...the texture was perfect. AMAZE AND ASTONISH all your friends with this great recipe!

• davey1107

• los angeles, ca

• 2/5/2011

This is amazing. I'm in dessert heaven. (eating it as I speak :) the custard is very thin - I added some therm-flo to thicken it. It is also very sweet - next time I will use less sugar. I topped it with unsweetened whipped cream - evened it out nicely. simply fantastic. I will make it again and again!!

• Anonymous

• Singers Glen, VA

• 1/1/2011

Amazing! Everyone loved both the soufflé and the custard. I made it just as the recipe said and it turned out beautifully. I had so many comments about how great it looked and tasted. I will definitely be making this one again.

• Rjjanice

• Bay Area, CA

• 12/25/2010

We use this sauce recipe with the other Bittersweet Chocolate Souffle recipe since that one can be refrigerated after preparation and before baking. (Makes orchestrating the dinner easier.) I make the sauce using an herbal peppermint blend rather than the Earl Grey. I am a tea drinker, but Earl Grey is not my favorite. The refreshing and subtle peppermint adds to the nice contrasts: cold sauce with hot souffle; light colored sauce with the dark souffle; cool peppermint with the light but intense chocolate. We put the sauce down on the plate and swirl to get nice coverage, and then serve the scoops of souffle on top of the sauce. We make this dessert for special occasions, like New Year's Eve.

• stephens1

• Seattle, WA

• 1/1/2010

This was so great! I made it for my sister and brother in law who had just had a baby. He's a total chocolate fiend, and loved it, and she loved the earl grey sauce. It was all really delicious.

• sarahmulca

• 1/26/2009

I loved the sauce, but my souffle came out a bit dense. I'll definitely be making this delicious sauce again, but will most likely use a different souffle (but one equally bitter, since it complemented the custard nicely, it just didn't have the right texture.

• stephylis

• Boston, MA

• 2/27/2008

The sauce alone is the star of this recipe! We've made it separately to eat as a custard. Our tea bags (Twinings) did not have whole leaves but were rather powdery, so we didn't strain it, and the little dark flecks added to the appearance, sort of like vanilla bean flecks. It separated very easily, though, so you have to beat the heck out of it while it's thickening.

• jeb1956

• Barcelona

• 2/6/2008

Wow, the custard was fantastic! I agreed with other reviewers that it could do with less sugar -- but the flavor was unbeatable! We served it with a Lady Grey tea which went very nicely and allowed the dish to show off its flavor.

• Anonymous

• Ithaca, NY

• 11/15/2005

This is in response to the cook from Milwaukee. You may have over beaten your whites. You can tell if you did that not only bcz your souffle came out dense, but if it was a bit dry as well. You also may have over folded your whites into the base mix. I have found, through trial and error, that you really need to use a good quality chocolate as well. Might me pricey, but worth it!

• Anonymous

• Chicago, Il

• 8/21/2005