Ingredients

1 teaspoon unsalted butter
2 teaspoons plus 2 tablespoons sugar
1 ounce semisweet chocolate
1/2 cup chocolate pastry cream (recipe follows)
4 large egg whites

Preheat the oven to 400 degrees.
Lightly coat four 4-ounce ramekins with the butter. Using 2 teaspoons of the sugar, lightly dust the inside of each ramekin.
Melt the chocolate in the top half of a double boiler over boiling water. Transfer to a small bowl and stir in the chocolate pastry cream. Mix well.
Place the egg whites in a medium bowl. Beat with an electric mixer on medium speed until foamy. Gradually beat in the remaining 2 tablespoons sugar and beat on high speed until soft peaks form. Fold into the pastry-cream mixture, blending well without deflating the egg whites.
Spoon an equal portion of the souffle mixture into each ramekin. Place the ramekins on a baking sheet. Bake for 10 minutes, or until the souffles have risen and set. Serve immediately. Makes 4 servings.

Chocolate Pastry Cream

2 tablespoons cornstarch
1 cup milk, 1 percent fat
1/2 vanilla bean, split lengthwise
1 large egg
1 large egg yolk
3 tablespoons sugar
1 ounce semisweet chocolate, grated

Directions

Place the cornstarch in a small nonstick saucepan, Whisk in 1/4 cup of the milk until smooth. Whisk in the remaining 3/4 cup milk. Scrape the seeds from the vanilla bean into the saucepan, then add the bean. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and cook for 1 minute. Remove from the heat.

In a small bowl, beat together the egg, egg yolk and sugar. Beating constantly, add a small amount of the milk mixture to the egg mixture to temper it. Beating constantly, add the egg mixture to the milk mixture in the saucepan.

Cook over low heat, stirring constantly for 1 minute, or until the mixture has thickened. Add chocolate. Stir to combine. Strain through a very fine sieve into a clean bowl. Use the sauce warm or chilled. Makes 1 1/4 cups.

Nutritional facts per serving: 164 cal., 6 g total fat (3.1 g saturated fat), 57 mg chol.