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Chocolate Soufflés with Bailey's Crème Anglaise

Light as air, and melt in your mouth creamy, our Chocolate Soufflé tastes luxurious and couldn't be easier to make!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Servings: 3
Author: Tricia


For the Bailey’s Crème Anglaise:

  • 2 egg yolks
  • 3 tablespoons granulated sugar
  • pinch salt
  • ½ cup heavy cream
  • ¼ cup milk
  • 2 tablespoons Bailey’s Irish Cream liqueur
  • ½ teaspoon vanilla extract or vanilla bean paste

For the Chocolate Soufflés:

  • 1 tablespoon unsalted butter softened plus more for buttering ramekins
  • 3 tablespoons granulated sugar divided, plus more for coating ramekins
  • 4 ounces good quality semi-sweet or bittersweet chocolate chopped
  • pinch salt
  • ½ teaspoon vanilla
  • 1 tablespoon cocoa powder sifted
  • 2 teaspoons Bailey’s Irish Cream Liqueur
  • 2 egg yolks
  • 3 egg whites
  • teaspoon cream of tartar
  • 1 tablespoon powdered sugar


To make the Crème Anglaise:

  • In a small mixing bowl, whisk together the egg yolks, sugar and salt until slightly thickened and lighter in color. Set aside.
  • In a medium saucepan, warm the heavy cream and milk over medium heat just until steaming but not boiling. Slowly drizzle / pour half the warm milk mixture into the yolks while whisking continuously. This method of tempering the eggs will keep them from scrambling.
  • Pour the now-warm yolk mixture back into the saucepan, whisking to combine. Cook over medium heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of a spoon. This will only take a few minutes.
  • Place a medium mixing bowl inside a larger bowl filled with ice (an ice bath). Strain the custard through a fine-mesh sieve into the medium bowl. Add the vanilla bean paste and the Bailey’s Irish Cream and stir to combine. Occasionally stir the mixture until it cools. Once cool, refrigerate for at least 2 hours before serving.

To make the chocolate soufflés:

  • Preheat oven to 375°F degrees. Grease three (5 or 6-ounce) or two (8.5-ounce) ramekins lightly with butter. Sprinkle the inside with granulated sugar. Invert and tap ramekins to remove excess sugar; discard. Set ramekins aside.
  • In large heatproof bowl set over saucepan of hot (not boiling) water, combine 1 tablespoon butter, chopped chocolate, salt and 1 1/2 teaspoons water. Stir until the chocolate is melted. Remove from the heat and add the vanilla, cocoa powder and Bailey’s Irish Cream. Stir until smooth and well blended. Set aside.
  • In a separate bowl, beat egg yolks with 2 tablespoons granulated sugar until thick enough to form long ribbons that hold their shape for 2 seconds when beaters are lifted, about 2 minutes. Fold into chocolate mixture.
  • In separate bowl, beat egg whites (with clean, dry beater attachment) until foamy. Beat in cream of tartar. Add the remaining 1 tablespoon of sugar, a little at a time and then beat until stiff glossy peaks form; stir one-fourth of the egg-white mixture into the chocolate mixture. Fold in remaining egg whites until no streaks remain. Divide the batter between the prepared ramekins, smoothing tops. Run the tip of your thumb around inside edge of ramekins to wipe clean.
  • Bake on rimmed baking sheet at 375°F until tops are dry and centers are still jiggly, about 12 minutes for the smaller ramekins, and 15-18 minutes for the 8.5-ounce ramekins. Dust tops with powdered sugar or unsweetened cocoa. Serve immediately with the Bailey’s crème anglaise.


Cooks Notes:
  • The crème anglaise can be made the day before and refrigerated until needed. Substitute the Bailey's with your favorite liqueur such as Brandy or another Irish Cream if desired.
  • This recipe make 1 cup of anglaise so you'll probably have leftovers. Drizzle on your favorite cake, scones, waffles or pancakes for a luscious treat.
You can use any size ramekin you have on hand. Just make sure you fill them to about 1/4 to 1/2 inch of the top.
This recipe was designed to use the 8.5-ounce ramekins so the batter fits perfectly. Adjust the cooking time if you use the smaller ramekins, 12 minutes should be about right.