• If you want to serve the soufflé with the sauce, make the sauce first, before starting with the soufflé.

To make the chocolate soufflé

• Preheat the oven to 190 °C
• Coat the inside of each ramekin thoroughly with butter. Add a little bit of granulated sugar and turn the ramekin to its side and rotate it to allow the sugar to stick to all the buttered surfaces. Pass the sugar from one ramekin to another, until all the ramekins are coated with butter and sugar. Place the ramekins in the fridge while you prepare the soufflé dough.
  
• In a pot combine 250g of milk, 70g of granulated sugar, 20g of flour, 10g of corn starch and 30g of butter. Before heating up this mixture, whisk everything until the flour and cornstarch are well dissolved in the liquid (like this the flour will not form lumps).
• Heat up the mixture and cook on medium heat for 2 minutes until the mixture has a thick, gummy texture, stirring constantly with a whisk or a spatula.
  
• Remove from the heat and add the chocolate. Stir until melted and well incorporated.
  
• Now add the egg yolks to the mixture and stir until well incorporated.
• This is the base of the soufflé, if you don't want to bake them straight away, you can save the base in the fridge until up to one week. Make sure to cover the mixture with film on contact (sticking to the surface).
  
• Add 2g of salt to the egg whites and with a whisk start beating the egg whites. Once the egg whites start to build a foam, add 40g of sugar and continue to whisk until the egg whites form stiff, glossy peaks.
  
• Gradually (in 3 stages) and gently fold the stiff egg whites into the soufflé base.
  
• Fill the ramekins to the very top. If you put in too much remove the excess batter with the back of a knife, creating an even surface. Wipe clean any excess batter off the sides (In order to rise nicely it is very important that the rim stays completely clean otherwise the dough will stick to the side while baking).
  
• Place the ramekins on a baking tray and bake for 15 minutes until they have risen nicely.
  

For the sauce (crème anglaise)

• Cut the vanilla bean in small pieces and put together with the milk and the cream into a saucepan. Bring to a boil.
• In a bowl mix the egg yolks and the sugar and whisk until creamy.
• When the milk comes to a boil, take from the heat and pour a little into the yolk mixture, whisking until combined.
• Pour this mixture back into the saucepan together with the rest of the liquid.
• Heat up the mixture again, stirring constantly until the custard reaches 83 °C. If you don't have a thermometer, simply check for consistency. Draw a line with your finger on the back of a spoon through the custard and if the line stays visible the custard is ready.
• Strain the mixture through a sieve and cool down.