Vanilla-Infused Bittersweet Chocolate Soufflés

Ingredients:

120g bittersweet chocolate
40g unsalted butter
250ml whole milk
1 vanilla extract, split
25g plain flour
4 egg yolks
5 egg whites
80g caster sugar
Butter and sugar for coating ramekins

Method:

• Infuse the milk with vanilla and set aside
• Make a thick pastry cream base with butter, flour, milk and yolks
• Melt in the bittersweet chocolate until smooth
• Whisk egg whites with sugar to soft peaks
• Carefully fold whites into the chocolate base in stages
• Fill prepared ramekins and level
• Bake at 190°C (fan) for 11–13 minutes
• Serve immediately for maximum rise