Warm Chocolate Souffle
- 5 tablespoons unsalted butter, plus more for greasing
- All-purpose flour, for dusting
- 12 ounces bittersweet chocolate, chopped
- 9 large egg yolks
- 1/2 cup plus 2 tablespoons sugar
- 3 large egg whites
- Preheat the oven to 350°. Butter a 5-cup soufflé dish and dust with flour, tapping out the excess.
- In a large saucepan, melt the chocolate with the 5 tablespoons of butter over very low heat, stirring constantly. In a large bowl, using an electric mixer, beat the egg yolks with 1/2 cup of the sugar until thick and pale, about 4 minutes. Fold in the melted chocolate mixture.
- In a clean bowl, using clean beaters, whip the egg whites at high speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until the egg whites are glossy, about 1 minute. Fold the egg whites into the chocolate mixture and pour into the soufflé dish. Bake in the center of the oven for about 25 minutes, until the soufflé is risen, cracked and slightly jiggly. Carefully transfer the soufflé to a trivet and serve right away.
For the crisp topping:
- 1 cup all-purpose flour
- 2/3 cup packed dark brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
- 2 pounds firm, sweet apples (4 to 5 medium-large apples)
- Up to 1/4 cup water
- Vanilla ice cream or heavy cream
- 8-inch-square baking dish, preferably ceramic, glass, enamel-coated cast-iron, or stainless steel (avoid aluminum or uncoated cast-iron)
Make the crisp topping:
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the butter pieces and use your fingers to rub the mixture together until the butter is incorporated and the mixture resembles coarse crumbs. Cover with plastic wrap and place in the refrigerator to chill while you prepare the apple filling.
- Position a rack in the center of the oven and preheat to 375°F.
- Peel the apples and cut them in half lengthwise. Scoop out the cores and discard. Cut the apple halves lengthwise into 1/2- to 3/4-inch-thick slices—there should be about 6 cups total. Transfer the apple slices to an ungreased 8-inch-square baking dish and spread them out evenly. Drizzle up to 1/4 cup of water over the apples—use less water if the apples are particularly juicy.
- Scatter the crisp topping evenly over the fruit without pressing down on it. Bake until the topping is browned, the apples are tender when pierced with a knife, and the juices are bubbling, about 45 to 50 minutes. Transfer to a wire rack to cool for 10 minutes. Serve warm, with or without a scoop of vanilla ice cream or a drizzle of heavy cream. DO AHEAD: Apple crisp can be baked, cooled completely, covered, and kept at room temperature for 1 day. Reheat, uncovered, in a warm oven until heated through.
Burritt Room + Tavern's Sweet Corn Creme Brulee
- 2 ears corn
- 1 tablespoon unsalted butter
- 1¾ cups heavy cream, divided
- 1¾ cups whole milk, divided
- ¼ cup granulated sugar
- 6 egg yolks, whisked
- Hot water
- 3 tablespoons raw sugar
- 1 pint fresh blackberries
- Preheat the oven to 350°. Peel the husks away from the corn but don't remove them. Remove the fine silks, then cover the corn again with the husk. Place the ears on a baking sheet and roast for 15 minutes. Turn the corn over and continue roasting until the corn is plump and the husks are browned, about 15 minutes more. Remove the corn from the oven, set aside to cool slightly, then remove the husks and slice the kernels off the cob.
- In a medium saucepan set over medium heat, add the butter. Once the butter is melted add the corn kernels, ¾ cup of the cream and ¾ cup of the milk. Cook until the corn is very soft and the kernels begin to pop, about 20 minutes. Carefully add the mixture to a blender and blend until smooth. Strain through a fine-mesh strainer and return to the saucepan.
- Add the remaining 1 cup heavy cream, 1 cup milk and the granulated sugar and bring to a boil. Strain the mixture through a fine-mesh strainer into a large bowl and set aside to cool completely. Once the mixture is cooled, whisk in the egg yolks and pour the mixture into six 4-ounce ramekins.
- Turn the oven down to 300°. Place the ramekins in a high-sided baking pan and add enough hot water to come halfway up the sides of the ramekins. Cover the baking pan with foil and place the pan in the oven. Bake until the custard is set, about one hour. Remove the pan from the oven and set aside. Allow the crème brûlées to cool completely in the water bath, then remove and refrigerate overnight.
- Sprinkle the tops of the crème brûlées with raw sugar and use a blowtorch to caramelize the sugar. Alternatively, turn on the broiler, place the sugared crème brûlées on a baking sheet and place under the broiler. Broil until the sugar caramelizes, about 2 to 3 minutes. Serve with fresh blackberries.