Bittersweet Chocolate Souffle with Earl Grey Custard Sauce

• 6 large egg yolks
• 2 tablespoons plus 1/2 cup sugar
• 1 1/2 cups whole milk
• 1/2 cup whipping cream
• 1 tablespoon Earl Grey tea leaves (from 3 tea bags)
• 1/3 cup whole milk
• 8 tablespoons sugar
• 2 1/2 ounces unsweetened chocolate, chopped
• 2 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 2 large egg yolks
• 5 large egg whites

1. Whisk egg yolks and 2 tablespoons sugar in medium bowl to blend well.
2. Combine milk, cream, tea leaves, and remaining 1/2 cup sugar in heavy medium saucepan.
3. Bring to simmer over medium heat, stirring until sugar dissolves.
4. Gradually whisk hot milk mixture into egg yolk mixture; return to same saucepan.
5. Stir over medium-low heat until custard thickens enough to leave path on spoon when finger is drawn across, about 8 minutes (do not boil).
6. Immediately strain sauce into small bowl.
7. Refrigerate uncovered until cold, at least 4 hours.
8. (Can be made 1 day ahead.
9. Cover and keep refrigerated.)
10. Preheat oven to 375F.
11. Generously butter 6-cup souffle dish; coat dish with sugar.
12. Combine milk and 5 tablespoons sugar in heavy medium saucepan.
13. Stir over medium-low heat until sugar dissolves and milk comes to simmer.
14. Remove from heat; add both chocolates and stir until melted and smooth.
15. Whisk in egg yolks.
16. Using electric mixer, beat whites in medium bowl until soft peaks form.
17. Gradually add 3 tablespoons sugar, beating until stiff but not dry.
18. Fold whites into warm chocolate mixture in 3 additions.
19. Transfer mixture to prepared dish.
20. Bake souffle until just set in center and top is puffed and cracked all over, about 32 minutes.
21. Serve souffle immediately with custard sauce.

egg yolks, sugar, milk, whipping cream, tea leaves, milk, sugar, chocolate, bittersweet, egg yolks, egg whites

Taken from www.epicurious.com/recipes/food/views/bittersweet-chocolate-souffle-with-earl-grey-custard-sauce-107714 (may not work)