Preparation

做酱

• Combine all of the ingredients in a 1-quart saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the sauce is reduced to 1-1/2 cups, about 45 minutes. Strain through a fine sieve into a small bowl, pressing on the solids to extract all the liquid; discard the solids. Refrigerate, stirring occasionally, until cold. The sauce will thicken as it cools. Serve cold or gently reheat and serve warm.

准备Ramekins

• 将架子放在烤箱的下三分之一中，然后将烤箱加热至375°F。大量黄油八盎司。Ramekins（直径3-1/2英寸，深约2英寸）。用糖涂上内部，挖掘任何多余的东西。

Make the pastry cream

• 在3夸脱的锅中，将蛋黄，牛奶，糖，玉米淀粉，可可粉和盐搅拌在一起。用中火搅拌，直到混合物气泡大约4分钟；可以在这一点上笨拙。继续搅拌时继续搅拌直至光滑且非常厚，大约2分钟。从热量中取出，并在巧克力，黄油和香草中搅拌直至光滑和光泽。转移到一个大碗中，将其放在较大的冰水中，经常搅拌直至冷却至室温，约10分钟。

制作酥皮并组装蛋奶酥

• 在装有搅拌附件（或使用手持电动搅拌机的大碗中）安装的立式搅拌机中，高速搅拌蛋清，直到泡沫状约30秒钟。在电动机运行的情况下，加入牙垢奶油，继续跳动，直到气泡变小，白色几乎形成柔软的峰，再增加30至60秒。在电动机仍在运行的情况下，添加糖果糖1 TBS。一次击打，直到白人卸下搅拌器时，要握住光泽，尖的，僵硬的峰值，大约30秒钟。如果峰顶垂坠，将它们搅拌到僵硬的峰上，以避免过度敲打。
• Stir the pastry cream with a large silicone spatula to loosen it, then stir in a third of the meringue until combined. Gently fold in another third of the meringue by starting at the edge of the bowl and slowly bringing the spatula up through the middle of the pastry cream and then back to the edge of the bowl, rotating the bowl and repeating this motion until the meringue is mostly incorporated. It’s OK if there are a few white streaks at this point. Add the remaining meringue and fold until just combined, leaving no white streaks visible.
• Divide the soufflé mixture evenly among the prepared ramekins and smooth the tops with an offset spatula. Run your index finger around the edges of the ramekins to create a shallow trench. Put the ramekins on a large rimmed baking sheet and bake until a skewer inserted in the center of a soufflé comes out with just the tip still wet, 15 to 20 minutes. Dust the soufflés with confectioners’ sugar, if you like, and serve immediately with the sauce of your choice, if using.

提前提示

您可以使血橙酱提前5天，并在密封的容器中冷藏。

糕点霜可以提前1天，覆盖和冷藏。在进行食谱之前，将其提高到室温。

You can assemble the soufflés in their ramekins up to 2 hours ahead and refrigerate until ready to bake.