6 teaspoons plus 1
tablespoon granulated sugar, divided
1 cup light corn syrup
4 eggs, separated
1 teaspoon vanilla
Preheat oven to 375 degrees.
Separate eggs; let stand at room temperature
for 30 minutes.
Coat six 6 oz. souffle dishes with cooking
Sprinkle 1 teaspoon of sugar into each dish;
In a large bowl, whisk the corn syrup,
cocoa, egg yolks and vanilla until blended;
In a large bowl with clean beaters, beat egg
whites and extracts
on medium speed until soft peaks form.
Gradually beat in remaining sugar on high
until stiff peaks form.
Gently fold 1/4 of the egg white mixture
into chocolate mixture; fold in remaining
egg white mixture.
Spoon batter into prepared dishes.
Bake for 15 to 20 minutes or until a
toothpick inserted near the center comes out
Dust with confectioners sugar.
Lemon Pudding Souffle
1 egg, separated
1/3 cup granulated sugar
1/3 cup milk
1 tablespoon butter,
1 tablespoon all-purpose
2 tablespoons lemon
1/2 teaspoon grated
In a small bowl, beat egg yolk until
Gradually add sugar, beating until thick and
Beat in the milk, butter, flour and salt.
Stir in lemon juice and peel.
In a small bowl, beat egg white until stiff
With a spatula, stir 1/4 of the egg white
into lemon mixture until no white streaks
Fold in remaining egg white until combined.
Divide between two ungreased 6 oz. ramekins
or custard cups.
Place in an 8 inch square baking dish; add 1
inch of hot water to dish.
Bake for 25 to 30 minutes or until tops are
If desired, sprinkle with coarse sugar.
Chocolate Bread Pudding
2 squares (1 ounce each)
1/2 cup half-and-half
2/3 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla
1/4 teaspoon salt
4 slices day-old bread,
crusts removed and cut into cubes (about 3 cups)
confectioners sugar or
Preheat oven to 350 degrees.
In a saucepan, melt chocolate over low heat.
Remove from the heat and stir in cream until
smooth; set aside.
In a large bowl, beat egg.
Add sugar, milk, vanilla and salt; mix well.
Stir in chocolate mixture.
Add bread cubes and toss to coat.
Let stand for 15 minutes.
Spoon into two greased 2 cup souffle dishes.
Bake for 30 to 35 minutes or until a knife
inserted near the center comes out clean.
If desired, sprinkle with confectioners
sugar or top with a dollop of whipped cream.
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