Mexican Chocolate Soufflés & Tequila-Chipotle Crème Anglaise

Instructions

Combine the chocolate, cream, sugar, butter, tequila, vanilla, cinnamon, cayenne and salt in a heavy saucepan.   Stir over low heat until the chocolate melts and the mixture is smooth.  Remove from the heat and cool to lukewarm.  (Chocolate base can be made 1 day ahead. Cover and chill. Stir over low heat until lukewarm before continuing.)

Preheat over to 350° F.  Butter eight  12 ounce ramekins and coat lightly with sugar.  Whisk the egg yolks into the lukewarm chocolate base.  Using an electric mixer, beat the egg whites and cream of tartar in large bowl until stiff peaks form.  Fold egg whites into the chocolate base in three additions.  Divide the soufflé mixture among prepared ramekins and place on a baking sheet.  Bake until puffed but still moist in center, about 15 minutes.

Serve immediately dusted with confectioner's sugar.  At the table, make a hole in the center of each soufflé and pour some of the Tequila-Chipotle Crème Anglaise into the center.

Tequila-Chipotle Crème Anglaise

½ cup heavy cream
½ cup milk
¼ cup sugar
1/4 vanilla bean, split & scraped
1 cinnamon stick
1 tablespoon tequila
1 teaspoon chipotle in adobo sauce, minced
3 egg yolks

In a small saucepan, combine the milk, cream, sugar, vanilla bean, cinnamon stick, tequila, and diced chipotle.  Over medium-low heat, bring to a scald.  Remove from the  heat and let steep 15 minutes.  Whisk together the yolks in a medium sized bowl to break them up.  Slowly add the hot cream mixture into yolk mixture, whisking constantly.

Pour the mixture into the saucepan again.  Cook over medium low heat, stirring constantly, until the custard begins to coat the back of a spoon  and the temperature of the sauce is 170°F when you check it with an instant read thermometer.

Strain immediately into a clean bowl and immediately whisk to incorporate some cool air.  Allow it to cool for at least 30 minutes before serving.  If you are not using it immediately, cover the bowl with plastic wrap and refrigerate.  Bring it to room temperature just before serving.