"Do what you can, with what you have, where you are."
Hello! Today I want to share a recipe using one of my favorite products: Nutella! Those of you who have never tried Nutella are missing out!! It is a wonderful chocolate spread that tastes good with anything (or alone for that matter). When I was growing up you could only get it in Italian specialty stores, but now it is available in most grocery stores. Enjoy!
Nutella Souffle with Vanilla Sauce
* 1 1/4 cups whole milk
* 1/2 cup sugar, plus extra for coating ramekins
* 2 Tbsp corn starch
* 4 tsp flour
* 3/4 cup Half-and-Half
* 3 large egg yolks
* 1 tsp pure vanilla extract
* Butter for coating ramekins
* 3 Tbsp Nutella
* 5 large egg whites
* 3/4 cup vanilla ice cream, melted
* 6 (6 oz) ramekins
* parchment paper
* baking sheet pan
A.) Make pastry cream:
1.) Heat milk in small saucepan on medium until simmering.
2.) Whisk 1/2 cup sugar, corn starch, flour, 1/2 & 1/2, egg yolks, & vanilla in bowl.
3.) Add milk, 1/2 cup at a time, to egg mixture, whisking constantly.
4.) Return mixture to saucepan on medium.
5.) Bring to a gentle boil, stirring constantly.
6.) Cook 2-3 min until pastry cream is very thick.
7.) Transfer to bowl.
8.) Press some parchment paper on surface of pastry cream to keep skin from forming.
9.) Chill 1-2 hours.
B.) Make souffles:
1.) Preheat oven to 450 degrees.
2.) Coat inside of souffle dishes with butter, then sugar and set aside.
3.) Arrange dishes together on baking sheet.
4.) Whisk Nutella into pastry cream, then set aside.
5.) Beat egg whites in separate bowl with mixer until soft peaks form.
6.) Whisk 1/3 of egg whites into pastry cream until almost no white streaks remain.
7.) Fold in remaining egg whites until just incorporated.
8.) Fill prepared souffle dishes to top with mixture.
9.) Transfer baking sheet with souffle dishes carefully to lower middle of oven. 10.) Bake 20-24 min until top edges are browned and souffle has risen above rim of dish, and doesn't jiggle when shaken.
11.) Remove souffles from oven.
C.) To serve:
1.) Immediately transfer souffles to serving area.
2.) Create hole in top of souflle with spoon and pour melted ice cream into hole.
* Pastry Cream can be made a day ahead and refrigerated until ready.
* For souffles to rise properly, wipe any drips of batter from souffle dish rim and do not open oven to check for at least 20 min.
Thought of the Day:
"You can tell more about a person by what he says about others than you can by what others say about him."
Have a great day and remember: Go Ahead & Indulge!