Jacques Pepin's Family Size Vanilla Bean Caramel Custard. Baked in a 1 quart souffle dish instead of individual ramekins. This is the creamiest, most luscious and velvety vanilla custard you will ever have and it's so easy! Scroll to the bottom of post for recipe and video links.
How To Make a Chocolate Soufflé — Cooking Lessons from The Kitchn | The Kitchn ngredients 2 tablespoons unsalted butter, plus extra to grease the soufflé dishes 8 ounces bittersweet chocolate, finely chopped 3 large eggs yolks 1/2 cup sugar, divided, plus extra to coat the soufflé dishes 6 large egg whites 1 teaspoon vanilla extract 1/4 teaspoon salt