Lemon Soufflés with Raspberry Compote

These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote. If you prefer, you can pair the soufflés with blood orange sauce or ginger crème anglaise instead of the compote.

For the raspberry compote

• 
  
  8 oz. frozen raspberries
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the lemon pastry cream

• 
  
  4 large egg yolks
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup strained lemon juice
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely grated lemon zest
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the compote

Combine all of the ingredients in a 1-quart saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Serve warm or cold.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

In a 3-quart saucepan, whisk together the egg yolks, milk, lemon juice,
sugar, cornstarch, lemon zest, and salt. Over medium heat, whisk until
the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this
point. Continue simmering while whisking until smooth and very thick,
about 2 minutes more. Remove from the heat and whisk in the butter and
vanilla until smooth. Transfer to a large bowl set in a larger bowl of
ice water and whisk often until cooled to room temperature, about 10
minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.

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.

Eggnog Crème Anglaise

Spiked with bourbon, rum, and grated nutmeg, this holiday-inspired cream sauce will quickly get you in the spirit.

• 
  
  2 cups heavy cream
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  4 large egg yolks
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1 Tbs. dark rum
  
  


• 
  
  1 Tbs. bourbon
  
  


• 
  
  1 tsp. freshly grated nutmeg
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

Tip:

Crème anglaise is a delicate, sweet egg-based sauce that’s prone to curdling if overheated. So as soon as it begins to thicken, you’ll need to stop the cooking by putting the bowl in an ice-water bath. Be sure to set up the water bath before you start cooking the crème anglaise, so you won’t have to scramble at the last minute and take the risk of scrambling your sauce, too.

Set a medium metal bowl in a large bowl of ice water and have a fine sieve at the ready.

Combine the cream and sugar in a 3-quart saucepan. Set the pan over medium heat, stirring occasionally to encourage the sugar to dissolve. Heat the mixture through but do not allow it to boil. Remove from the heat.

Put the egg yolks and salt in a small heatproof bowl and gently whisk to break up the yolks. Gradually whisk in 1/2 cup of the warm cream mixture. Pour the yolk mixture into the cream remaining in the saucepan and whisk to combine.

Cook over medium-low heat, stirring constantly with a clean wooden or heatproof plastic spoon until the custard thickens slightly, enough to coat the back of the spoon and hold a line drawn through it with a finger, 4 to 8 minutes. An instant-read thermometer should register 170° to 175°F. Do not let the sauce overheat or boil, or it will curdle. Immediately strain the sauce through the sieve into the bowl set in the ice-water bath (see tip).

Gently whisk in the rum, bourbon, nutmeg, and vanilla extract. Stir the sauce occasionally until cool, 20 to 30 minutes. Transfer it to another container, if you like, and cover the surface of the sauce with plastic to prevent a skin from forming. Wrap the container tightly with more plastic and refrigerate a minimum of 2 hours, until velvety and slightly thick.

Basic Royal Icing

A mixture of egg whites and confectioners’ sugar, royal icing hardens to a durable, crunchy consistency as it dries, which makes it ideal for cookies that you plan to give away; it's great on Vanilla Cutout Cookies, Slice-and-Bakes, or Drop Cookies. To eliminate the small risk of salmonella that raw egg whites pose, use dried pasteurized whites; you can find them in the baking aisle at the supermarket.

• 
  
  2 Tbs. powdered egg whites
  
  


• 
  
  12 oz. (3 cups) confectioners’ sugar, sifted if lumpy; more as needed
  
  


• 
  
  Gel food coloring, optional
  
  


• 
  
  Optional flavorings: 1/4
  tsp. pure vanilla extract or paste, 2 tsp. finely grated and minced
  orange zest, or 1 tsp. finely grated and minced lemon zest
  
  
  
  

In a stand mixer fitted with the whisk attachment (or in a large bowl with a hand-held electric mixer), whisk the powdered egg whites and 6 Tbs. warm water on low speed to combine. Then let stand, whisking several times over the course of 5 minutes, until the powder absorbs the water and is dissolved. Increase the mixer speed to medium and beat until frothy, about 1 minute. Add the confectioners’ sugar and mix on low speed until blended, about 1 minute. Increase the speed to high and beat until the mixture is thick and glossy, 3 to 5 minutes. If it seems too thin, add more sugar, a little at a time.

At this point, you can color and/or flavor the icing. To make several colors, divide the icing into small batches in separate containers. Use a toothpick or cake tester to add a small amount of gel food coloring to the icing, stirring until smooth and streak free, and adding more color as needed. Add the flavoring of your choice, if using, and stir until well combined.

To outline a cookie: Spoon some of the icing into a pastry bag fitted with a small plain tip. Practice first on a piece of cardboard or waxed paper; if the icing is too thick to pipe evenly, put it back in the bowl and stir in water, a drop or 2 at a time, until it pipes easily but retains its shape. Outline the cookie with the icing.

At this point, decorate the outline further while it's still wet with your choice of topping (see below), or if you want to fill in the outline completely with icing (see flooding, below) set the outlined cookies aside to dry until tacky, about an hour, depending on the humidity of your kitchen.

To coat an entire cookie with icing (flooding): Thin some of the icing by stirring in cold water, 1 tsp. at a time, until just pourable; you don't want flooding icing to hold its shape but rather to fill in and cover an area on the cookie, so the consistency should be like melted chocolate. Spoon the flooding icing into a pastry bag fitted with a medium plain tip. Pipe a tight zigzag of flooding icing inside the border of an outlined cookie and then use a toothpick to spread the icing in an even layer out to the edges.

If you're adorning the cookies with additional decorative toppings, such as dragées or sanding sugar, add
the toppings while the icing is still wet. Let sit for about 10 minutes,
then invert the cookie to remove any excess topping.

When the cookie is completely decorated, set it aside to dry completely, 2-1/2 to 4 hours.

To pack iced cookies: Pack each cookie in individual cellophane envelopes and layer between sheets of thin foam in a cookie tin or box.

Eggnog Crème Anglaise

Spiked with bourbon, rum, and grated nutmeg, this holiday-inspired cream sauce will quickly get you in the spirit.

• 
  
  2 cups heavy cream
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  4 large egg yolks
  
  


• 
  
  1/8 tsp. table salt
  
  


• 
  
  1 Tbs. dark rum
  
  


• 
  
  1 Tbs. bourbon
  
  


• 
  
  1 tsp. freshly grated nutmeg
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

Tip:

Crème anglaise is a delicate, sweet egg-based sauce that’s prone to curdling if overheated. So as soon as it begins to thicken, you’ll need to stop the cooking by putting the bowl in an ice-water bath. Be sure to set up the water bath before you start cooking the crème anglaise, so you won’t have to scramble at the last minute and take the risk of scrambling your sauce, too.

Set a medium metal bowl in a large bowl of ice water and have a fine sieve at the ready.

Combine the cream and sugar in a 3-quart saucepan. Set the pan over medium heat, stirring occasionally to encourage the sugar to dissolve. Heat the mixture through but do not allow it to boil. Remove from the heat.

Put the egg yolks and salt in a small heatproof bowl and gently whisk to break up the yolks. Gradually whisk in 1/2 cup of the warm cream mixture. Pour the yolk mixture into the cream remaining in the saucepan and whisk to combine.

Cook over medium-low heat, stirring constantly with a clean wooden or heatproof plastic spoon until the custard thickens slightly, enough to coat the back of the spoon and hold a line drawn through it with a finger, 4 to 8 minutes. An instant-read thermometer should register 170° to 175°F. Do not let the sauce overheat or boil, or it will curdle. Immediately strain the sauce through the sieve into the bowl set in the ice-water bath (see tip).

Gently whisk in the rum, bourbon, nutmeg, and vanilla extract. Stir the sauce occasionally until cool, 20 to 30 minutes. Transfer it to another container, if you like, and cover the surface of the sauce with plastic to prevent a skin from forming. Wrap the container tightly with more plastic and refrigerate a minimum of 2 hours, until velvety and slightly thick.

Basic Caramel

The caramel will harden quickly upon cooling.

• 
  
  1 cup granulated sugar
  
  


• 
  
  1/4 tsp. fresh lemon juice
  
  

Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization. In a heavy-duty 2-quart saucepan, stir the sugar, lemon juice, and 1/4 cup cold water. Brush down the sides of the pan with water to wash away any sugar crystals.

Bring to a boil over medium-high heat and cook, occasionally brushing down the sides of the pan, until the mixture starts to color around the edges, 5 to 8 minutes.

Gently swirl the pan once to even out the color and prevent the sugar from burning in isolated spots. Continue to cook until the sugar turns medium amber, about 30 seconds more. (Once the mixture begins to color, it will darken very quickly, so keep an eye on it.)

Salted Caramelized Pistachios

You can make these up to a week in advance. Store in an airtight container while still warm to prevent the caramel from becoming sticky.

• 
  
  1/2 cup salted whole roasted shelled pistachios
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  1/8 tsp. fine sea salt
  
  

Line a baking sheet with foil.

Microwave the nuts on high for 1 minute so they will be warm when you add them to the caramel. Alternatively, heat them in a 200°F oven while you make the caramel.

Pour 1/4 cup water into a heavy 3-quart saucepan. Pour the sugar and salt in the center of the pan and pat it down just until evenly moistened (there should be clear water all around the sugar). Cover the pan and cook over medium-high heat until the sugar dissolves, 2 to 4 minutes. Uncover and cook without stirring until the syrup begins to color slightly, about 1 minute. Reduce the heat to medium and continue to cook, swirling the pot gently if the syrup colors unevenly.

When the caramel is a pale to medium yellow, less than 1 minute more, add the warm nuts. With a heatproof silicone spatula, stir gently and slowly to coat the nuts with caramel. Continue to cook until a bead of caramel dribbled onto a white plate is reddish amber, about 1-1/2 minutes more. Immediately scrape the mixture onto the baking sheet and spread it as thin as you can before it hardens. When the caramel is slightly cooled but still warm, slide the foil with the caramel nuts into a zip-top plastic bag and seal the bag. Cool completely. Chop or crush.

Basic Ganache

• 
  
  12 oz. semisweet chocolate (55% to 60% cacao), coarsely chopped or broken into pieces (2 slightly heaping cups)
  
  


• 
  
  1 cup heavy cream
  
  

Grind the chocolate in a food processor until it reaches the consistency of coarse meal, about 30 seconds.

Bring the cream to a boil in a small saucepan over medium heat. Add the cream to the food processor and process until smooth, about 10 seconds.

If not using right away, transfer the ganache to a bowl, cover, and refrigerate. To reheat, warm it gently in a double boiler or in the microwave.

Ganache Hot Fudge Sauce

We like to serve this fudge sauce over vanilla or coffee ice cream.

• 
  
  1 recipe Basic Ganache
  
  


• 
  
  2 Tbs. light corn syrup
  
  


• 
  
  2 tsp. pure vanilla extract
  
  


• 
  
  1 Tbs. unsalted butter, softened
  
  

Make the ganache and add the corn syrup, vanilla, and butter to the warm ganache still in the food processor. Process until smooth, about 10 seconds. Serve immediately over ice cream, or transfer to a container, cool, cover, and refrigerate for up to 1 week. To reheat, pour into a small saucepan and warm over medium-low heat.

Lemon Soufflés with Raspberry Compote

These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote. If you prefer, you can pair the soufflés with blood orange sauce or ginger crème anglaise instead of the compote.

For the raspberry compote

• 
  
  8 oz. frozen raspberries
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the lemon pastry cream

• 
  
  4 large egg yolks
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup strained lemon juice
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely grated lemon zest
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the compote

Combine all of the ingredients in a 1-quart saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Serve warm or cold.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

In a 3-quart saucepan, whisk together the egg yolks, milk, lemon juice,
sugar, cornstarch, lemon zest, and salt. Over medium heat, whisk until
the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this
point. Continue simmering while whisking until smooth and very thick,
about 2 minutes more. Remove from the heat and whisk in the butter and
vanilla until smooth. Transfer to a large bowl set in a larger bowl of
ice water and whisk often until cooled to room temperature, about 10
minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.

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.

Caramel Soufflés with Ginger Crème Anglaise

Flavoring the pastry cream with a simple homemade caramel makes for a sophisticated departure from the usual chocolate soufflés. If you like, you can pair the soufflés with raspberry compote or blood orange sauce instead of the ginger crème anglaise.

For the ginger crème anglaise

• 
  
  1-1/2 cups heavy cream
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1/2 vanilla bean, split and scraped
  
  


• 
  
  1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
  
  


• 
  
  4 large egg yolks
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the caramel pastry cream

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup heavy cream, heated
  
  


• 
  
  4 large egg yolks
  
  


• 
  
  1 cups whole milk
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the crème anglaise

In a 2-quart saucepan, heat the cream, sugar, vanilla bean seeds and pod, and ginger over medium heat, stirring occasionally, until simmering, about 3 minutes. Remove from the heat, cover, and let sit for up to 30 minutes; the longer it sits, the more intense the ginger flavor will be.

Whisk the yolks in a small bowl until smooth. Return the cream mixture to a simmer over medium heat. Whisk a quarter of the cream into the yolks to warm them. Using a wooden spoon, stir the yolk mixture into the cream. Continue stirring over medium heat until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 170°F to 175°F, about 2 minutes. Immediately remove from the heat and strain through a fine sieve into a bowl. If you want to serve it cold, cover and refrigerate, stirring occasionally, until chilled, about 2 hours.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

Sprinkle the brown sugar in an even layer on the bottom of a 3-quart heavy-duty saucepan. Cook over medium-high heat, undisturbed, until partially melted, about 3 minutes. Whisk until the sugar melts and begins to darken, 1 to 2 minutes more; remove from the heat.

Carefully whisk in the heavy cream; the caramel will sputter and possibly harden. If it hardens, stir over low heat until melted again. Remove from the heat.

In a medium bowl, whisk together the egg yolks, milk, cornstarch, and salt. Whisk half of the hot caramel into the egg mixture, and then whisk the egg mixture into the pan of caramel. Cook over medium heat, whisking constantly, until the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this point. Continue simmering while whisking until smooth and very thick, about 2 minutes more. Remove from the heat and whisk in the vanilla . Transfer to a large bowl set in a larger bowl of ice water and whisk often until cooled to room temperature, about 10 minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl,
using a hand-held electric mixer), beat the egg whites on high speed
until foamy, about 30 seconds. With the motor running, add the cream of
tartar and continue beating until the bubbles become smaller and the
whites almost form soft peaks, 30 to 60 seconds more. With the motor
still running, add the confectioners’ sugar 1 Tbs. at a time and beat
until the whites hold a glossy, pointed, stiff peak when you remove the
beater, about 30 seconds more. If the peak droops, finish whisking them
to stiff peaks by hand to avoid overbeating.

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.

Chocolate Soufflés with Blood Orange Sauce

The deep, rich chocolate flavor in these individual soufflés comes from a combination of Dutch-processed cocoa powder and unsweetened chocolate in the pastry cream. The blood-orange sauce provides a sweet-tart counterpoint to the chocolate's richness, but if you prefer, you can pair the soufflés with raspberry compote or ginger crème anglaise instead.

For the blood orange sauce

• 
  
  1-1/2 cups blood orange juice (from 4 medium oranges)
  
  


• 
  
  1/2 cup orange marmalade
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. orange liqueur, such as Cointreau (optional)
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the chocolate pastry cream

• 
  
  4 large egg yolks
  
  


• 
  
  1-1/4 cups whole milk
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 Tbs. Dutch-processed cocoa powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  4 oz. unsweetened chocolate, finely chopped
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the sauce

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.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

In a 3-quart saucepan, whisk together the egg yolks, milk, sugar,
cornstarch, cocoa powder, and salt. Over medium heat, whisk until the
mixture bubbles, about 4 minutes; it's OK if it's lumpy at this point.
Continue simmering while whisking until smooth and very thick, about 2
minutes more. Remove from the heat and whisk in the chocolate, butter,
and vanilla until smooth and glossy. Transfer to a large bowl set in a
larger bowl of ice water and whisk often until cooled to room
temperature, about 10 minutes.

Make the meringue and assemble the souffles

In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.

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.

Lemon Soufflés with Raspberry Compote

These light, citrusy soufflés get a hit of bright color and sweet-tart flavor from the vivid raspberry compote. If you prefer, you can pair the soufflés with blood orange sauce or ginger crème anglaise instead of the compote.

For the raspberry compote

• 
  
  8 oz. frozen raspberries
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1 tsp. cornstarch
  
  


• 
  
  1 tsp. fresh lemon juice
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the lemon pastry cream

• 
  
  4 large egg yolks
  
  


• 
  
  1 cup whole milk
  
  


• 
  
  1/2 cup strained lemon juice
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely grated lemon zest
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the compote

Combine all of the ingredients in a 1-quart saucepan. Bring to a simmer over low heat and cook, stirring occasionally, until slightly thickened, 1 to 2 minutes. Serve warm or cold.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

In a 3-quart saucepan, whisk together the egg yolks, milk, lemon juice,
sugar, cornstarch, lemon zest, and salt. Over medium heat, whisk until
the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this
point. Continue simmering while whisking until smooth and very thick,
about 2 minutes more. Remove from the heat and whisk in the butter and
vanilla until smooth. Transfer to a large bowl set in a larger bowl of
ice water and whisk often until cooled to room temperature, about 10
minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.

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.

Chocolate Soufflés with Blood Orange Sauce

The deep, rich chocolate flavor in these individual soufflés comes from a combination of Dutch-processed cocoa powder and unsweetened chocolate in the pastry cream. The blood-orange sauce provides a sweet-tart counterpoint to the chocolate's richness, but if you prefer, you can pair the soufflés with raspberry compote or ginger crème anglaise instead.

For the blood orange sauce

• 
  
  1-1/2 cups blood orange juice (from 4 medium oranges)
  
  


• 
  
  1/2 cup orange marmalade
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. orange liqueur, such as Cointreau (optional)
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the chocolate pastry cream

• 
  
  4 large egg yolks
  
  


• 
  
  1-1/4 cups whole milk
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  2 Tbs. cornstarch
  
  


• 
  
  1 Tbs. Dutch-processed cocoa powder
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  4 oz. unsweetened chocolate, finely chopped
  
  


• 
  
  1/2 oz. (1 Tbs.) unsalted butter
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the sauce

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.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

In a 3-quart saucepan, whisk together the egg yolks, milk, sugar,
cornstarch, cocoa powder, and salt. Over medium heat, whisk until the
mixture bubbles, about 4 minutes; it's OK if it's lumpy at this point.
Continue simmering while whisking until smooth and very thick, about 2
minutes more. Remove from the heat and whisk in the chocolate, butter,
and vanilla until smooth and glossy. Transfer to a large bowl set in a
larger bowl of ice water and whisk often until cooled to room
temperature, about 10 minutes.

Make the meringue and assemble the souffles

In a stand mixer fitted with the whisk attachment (or in a large bowl, using a hand-held electric mixer), beat the egg whites on high speed until foamy, about 30 seconds. With the motor running, add the cream of tartar and continue beating until the bubbles become smaller and the whites almost form soft peaks, 30 to 60 seconds more. With the motor still running, add the confectioners’ sugar 1 Tbs. at a time and beat until the whites hold a glossy, pointed, stiff peak when you remove the beater, about 30 seconds more. If the peak droops, finish whisking them to stiff peaks by hand to avoid overbeating.

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.

Caramel Soufflés with Ginger Crème Anglaise

Flavoring the pastry cream with a simple homemade caramel makes for a sophisticated departure from the usual chocolate soufflés. If you like, you can pair the soufflés with raspberry compote or blood orange sauce instead of the ginger crème anglaise.

For the ginger crème anglaise

• 
  
  1-1/2 cups heavy cream
  
  


• 
  
  1/4 cup granulated sugar
  
  


• 
  
  1/2 vanilla bean, split and scraped
  
  


• 
  
  1 1-inch piece fresh ginger, peeled and sliced 1/8 inch thick
  
  


• 
  
  4 large egg yolks
  
  

For the ramekins

• 
  
  2 to 3 Tbs. unsalted butter, softened
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  

For the caramel pastry cream

• 
  
  1/2 cup packed light brown sugar
  
  


• 
  
  1/2 cup heavy cream, heated
  
  


• 
  
  4 large egg yolks
  
  


• 
  
  1 cups whole milk
  
  


• 
  
  3 Tbs. cornstarch
  
  


• 
  
  1/4 tsp. table salt
  
  


• 
  
  1 tsp. pure vanilla extract
  
  

For the meringue

• 
  
  8 large egg whites, at room temperature
  
  


• 
  
  1/2 tsp. cream of tartar
  
  


• 
  
  1 oz. (1/4 cup) confectioners’ sugar; more for dusting
  
  

Make the crème anglaise

In a 2-quart saucepan, heat the cream, sugar, vanilla bean seeds and pod, and ginger over medium heat, stirring occasionally, until simmering, about 3 minutes. Remove from the heat, cover, and let sit for up to 30 minutes; the longer it sits, the more intense the ginger flavor will be.

Whisk the yolks in a small bowl until smooth. Return the cream mixture to a simmer over medium heat. Whisk a quarter of the cream into the yolks to warm them. Using a wooden spoon, stir the yolk mixture into the cream. Continue stirring over medium heat until the mixture thickens enough to coat the back of the spoon and an instant-read thermometer registers 170°F to 175°F, about 2 minutes. Immediately remove from the heat and strain through a fine sieve into a bowl. If you want to serve it cold, cover and refrigerate, stirring occasionally, until chilled, about 2 hours.

Prepare the ramekins

Position a rack in the lower third of the oven and heat the oven to
375°F. Generously butter eight 6-oz. ramekins (3-1/2 inches in diameter
and about 2 inches deep). Coat the insides with sugar, tapping out any
excess.

Make the pastry cream

Sprinkle the brown sugar in an even layer on the bottom of a 3-quart heavy-duty saucepan. Cook over medium-high heat, undisturbed, until partially melted, about 3 minutes. Whisk until the sugar melts and begins to darken, 1 to 2 minutes more; remove from the heat.

Carefully whisk in the heavy cream; the caramel will sputter and possibly harden. If it hardens, stir over low heat until melted again. Remove from the heat.

In a medium bowl, whisk together the egg yolks, milk, cornstarch, and salt. Whisk half of the hot caramel into the egg mixture, and then whisk the egg mixture into the pan of caramel. Cook over medium heat, whisking constantly, until the mixture bubbles, about 4 minutes; it's OK if it's lumpy at this point. Continue simmering while whisking until smooth and very thick, about 2 minutes more. Remove from the heat and whisk in the vanilla . Transfer to a large bowl set in a larger bowl of ice water and whisk often until cooled to room temperature, about 10 minutes.

Make the meringue and assemble the soufflés

In a stand mixer fitted with the whisk attachment (or in a large bowl,
using a hand-held electric mixer), beat the egg whites on high speed
until foamy, about 30 seconds. With the motor running, add the cream of
tartar and continue beating until the bubbles become smaller and the
whites almost form soft peaks, 30 to 60 seconds more. With the motor
still running, add the confectioners’ sugar 1 Tbs. at a time and beat
until the whites hold a glossy, pointed, stiff peak when you remove the
beater, about 30 seconds more. If the peak droops, finish whisking them
to stiff peaks by hand to avoid overbeating.

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.