Chocolate soufflé

By Katie Ardington

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Ingredients

3 1/2 ounces (102 g) butter, melted, plus extra for coating ramekins
10 1/4 ounces (294 g) sugar, granulated, divided, plus extra for coating ramekins
3 1/2 ounces (102 g) all-purpose flour
3/4 ounce (21 g) salt
20 ounces (564 g) milk, whole
1 vanilla bean, scraped
1 orange, zested
14 1/4 ounces (405 g) dark chocolate, 70%
7 1/4 ounces (204 g) egg yolks
12 ounces (336 g) egg whites
Powdered sugar, to dust

Preheat oven to 375 F (190 C).
Butter each ramekin thoroughly.
Swipe the butter from the bottom of the ramekin to the top with a brush to form ridges before adding sugar.
Add sugar to the ramekin. Turn ramekin on its end and rotate it to allow the sugar to adhere to all the buttered surface.
In bowl combine flour, butter, and salt fold the ingredients together with your hands until they incorporate.
In a small pot, combine milk and sugar, and bring to a simmer on medium heat.
Add vanilla and orange zest.
Add the flour and butter mixture to the hot milk and whisk until dissolved.
Cook for seven minutes on low heat or until the mixture has a thick, smooth texture.