Last week we made chocolate souffles with creme anglaise. I was in heaven the entire baking process. I think I reached super heaven standing over the double broiler smelling and watching the dark chocolate melt into a decadent silky pool.
The creme anglaise was divine enough to drink from a glass. What? It would be the same thing as eating peanut butter or Nutella (which I guarantee Taber is doing at this moment) straight from the jar. Right? I was able to resist drinking the creme anglaise straight up. Thank goodness, because I would not have been able to stop at one sip so there would not have been any left for the souffle. It tasted amazing poured over the warm chocolate souffle.
We replaced refined white sugar with maple crystals, which (in my opinion) intensifies the rich flavor of this dessert. Maple crystals are a great sweetening agent to use in baking. Much better for you than refined white sugar.
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FYI: I caught Taber eating cheetos on MOnday :)
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