Pear Brandy Souffle (Soufflé Aux Poires Williams)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 4-5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the pastry cream: Scald the milk. Beat the egg yolks with sugar until light and thick. Stir in the flour and cornstarch.
  • Stir half the hot milk into the egg mixture. Then add that mixture to the remaining hot milk in the pan.
  • Bring to a boil, whisking until the pastry cream thickens. Simmer for 2 minutes.
  • Rub the surface of the hot cream with some butter.
  • For the souffle: Peel and core the pears and put them along with the lemon juice into a food processor.
  • Purée the pears and then pour into a saucepan.
  • Cook the purée for 10-15 minutes. It should be thick enough to hold a shape. Allow to cool.
  • Stir the cooled purée into the pastry cream and add the pear brandy. Press a piece of plastic wrap directly on top of the surface of the pear cream. It can be refrigerated up to 3 hours.
  • Preheat oven to 425°F Thoroughly butter a 2-qt. soufflé dish.
  • Whip the egg whites until stiff, then beat in the sugar and continue beating until they are glossy.
  • Reheat the pear cream (if necessary) until it is hot to the touch.
  • Fold one-quarter of the egg whites into the warm pear cream, mixing thouroughly.
  • Gently fold the cream into the rest of the egg whites and pour into the prepared dish.
  • Bake the soufflé in a heated oven 20-25 minutes. The soufflé should be puffed and brown.
  • To Serve, dust with powdered sugar.
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