Rich Chocolate Soufflé Cakes With Crème Anglaise

• Souffle:
• Cooking spray
• 8 teaspoons sugar
• 2/3 cup sugar
• 1/2 cup water
• 2 ounces semisweet chocolate, chopped
• 1 ounce unsweetened chocolate, chopped
• 1/2 cup Dutch process cocoa
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 3 tablespoons sugar
• Creme Anglais:
• 3 large egg yolks
• 1/8 teaspoon salt
• 1/3 cup sugar
• 1 cup 1% low-fat milk
• 2 teaspoons vanilla extract

1. Preheat oven to 350u0b0.
2. To prepare souffle cakes, lightly coat 8 (4-ounce) ramekins with cooking spray. Sprinkle each with 1 teaspoon sugar.
3. Combine 2/3 cup sugar and 1/2 cup water in a medium, heavy saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Add chocolates, stirring with a whisk until chocolates melt. Combine 1/2 cup cocoa, 3 tablespoons cornstarch, and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk. Whisk in 2 egg yolks and 1 teaspoon vanilla.
4. Place egg whites and cream of tartar in a large bowl; beat with a mixer at medium speed until soft peaks form. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Gently stir one-fourth egg white mixture into chocolate mixture; fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish; add hot water to dish to a depth of 3/4 inch.
5. Bake at 350u0b0 for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish, and place on a wire rack.
6. To prepare creme anglaise, combine 3 egg yolks and 1/8 teaspoon salt in a medium bowl. Gradually add 1/3 cup sugar, whisking until thick and pale yellow (about 3 minutes).
7. Heat milk in a heavy saucepan over medium heat to 180u0b0 or until tiny bubbles form around edge (do not boil). Remove from heat.
8. Gradually add hot milk to egg yolk mixture, stirring with a whisk. Return egg yolk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in 2 teaspoons vanilla. Serve with souffle cakes.
9. Note: A water bath tempers the heat and insulates the souffles, ensuring a creamy texture. Line the baking dish with a towel to keep the ramekins in place.

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Taken from www.myrecipes.com/recipe/rich-chocolate-souffl-cakes-with-crme-anglaise (may not work)