Chocolate Souffles - sugar

Method

• Butter six 1-cup ramekins (4 by 2 inches) and coat with sugar, knocking out excess sugar.
• Finely chop chocolate.
• In a small saucepan melt butter over low heat.
• Add cream and bring just to a boil.
• Remove pan from heat and add chocolate, stirring until smooth.
• Transfer mixture to a large bowl and stir in yolks.
• In another large bowl with an electric mixer beat whites with cream of tartar and a pinch of salt until they just hold stiff peaks.
• Gradually add 1/4 cup sugar, beating until just combined.
• Stir one fourth whites into chocolate mixture to lighten and fold in remaining whites gently but thoroughly.
• Divide souffle mixture among ramekins and smooth tops with a knife.
• Run tip of knife around edges of souffles to aid raising.
• Souffles may be made up to this point 1-day ahead and chilled, loosely wrapped in plastic wrap.
• Preheat oven to 375 degrees F.
• Bake souffles on a baking sheet in lower third of oven until puffed and surfaces are cracked, about 20 minutes.
• Top souffles with sauce and serve immediately.
• In a heavy-bottomed saucepan, simmer sugar, water, corn syrup, and a pinch of salt, stirring until sugar is dissolved.
• Boil mixture, without stirring, until a golden caramel.
• Remove pan from heat and add cream and vanilla, stirring until combined well, about 1 minute.
• Cool sauce at room temperature (sauce will thicken as it cools).
• Sauce keeps, covered and chilled, 3 weeks.
• Bring sauce to room temperature before serving.
• Yield: 3/4 cup