Warm Chocolate Souffle Cakes with Creme Anglaise

For Souffle Cakes:
8 teaspoons sugar
2/3 cup sugar
? cup water
2 ounces semi-sweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
? cup Dutch process cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 large egg yolks
t teaspoon vanilla extract
4 large egg whites
? teaspoon cream of tartar
3 tablespoons sugar

For Cr?me Angaise:
3 large egg yolks
1/8 teaspoon salt
? cup sugar
1 cup 1% milk
2 teaspoons vanilla extract

Preheat oven to 350.
To prepare souffl? cakes, coat 8 ramekins with cooking spray and sprinkle each with 1 teaspoon sugar.
Combine 2/3 cup sugar and ? cup water in medium saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Remove from heat.
Add chocolates, stirring with a whisk until they melt.
Combine ? cup cocoa, three tablespoons cornstarch and 1/8 teaspoon salt. Add cocoa mixture to chocolate mixture, stirring with a whisk.
Whisk in 2 egg yolks and 1 teaspoon vanilla.
Place egg whites and cream of tartar in a large bowl. Beat with a mixer on medium speed until soft peaks form. Gradually add three tablespoons sugar, one tablespoon at a time, beating at high speed until stiff peaks form.
Gently stir one fourth of egg mixture with chocolate mixture, then fold in remaining egg white mixture. Spoon chocolate mixture into prepared ramekins. Place ramekins in a large baking dish and add hot water to dish to a depth of ? inch.
Bake at 350 for 15 minutes or until puffy and slightly cracked. Remove ramekins from dish.
To prepare creme anglaise, combine egg yolks and 1/8 teaspoon salt in a medium bowl. Gradually add ? cup sugar, whisking until thick and ale yellow, about three minutes.
Heat milk in a heavy saucepan over medium heat to 180 or until tiny bubbles form around edge. Do not boil. Remove from heat.
Gradually add hot milk to egg yolk mixture, stirring with a Whisk
Return egg yolk mixture to pan and cook over medium low heat five minutes or until slightly thick and mixture coat the back of a spook. Stir constantly,; do not boil. Remove from heat. Stir in two teaspoons vanilla.
Serve over souffl?s (about one tablespoon for each).