Vanilla Bean Soufflés

Try changing up the flavor of the soufflés. Add minced citrus zest, or your favorite liqueur (no more than 1 Tbsp.) to the pastry cream.

Makes 4 servings

Total time: 11/ hours + macerating

COAT:

2 1

FOR THE PASTRY CREAM, WHISK:

1

1/4

3

1/8

3 2

FOR THE WHITES, BEAT:

1 1/4 Tbsp. unsalted butter, softened

Tbsp. each granulated sugar and all-purpose flour cup whole milk cup granulated sugar Tbsp. all-purpose flour tsp. table salt eggs, separated (whites reserved and yolks lightly beaten) tsp. vanilla bean paste egg white cup granulated sugar Powdered sugar Fresh raspberries

Coat the insides of four 1-cup ramekins with butter. Combine sugar and flour. Dust insides of ramekins with sugar-flour mixture, tapping out excess; set on a baking sheet.

For the pastry cream, whisk together milk, sugar, flour, and salt in a saucepan until smooth. Heat over medium, whisking constantly, until thickened and boiling; cook 2 minutes and shut off heat.

Slowly drizzle half the milk mixture into yolks, whisking constantly, then add back to pan and cook over medium-low heat, 2 minutes more; whisk in vanilla bean paste.

Transfer pastry cream to a bowl, press plastic wrap over the surface, and cool to room temperature.

(If making ahead, chill the pastry cream, then bring it back to room temperature before continuing.)

Preheat oven to 375° with rack in bottom third.

For the whites, beat 4 egg whites in a bowl with a mixer until frothy. Slowly add granulated sugar; beat whites until stiff peaks form.

Whisk a quarter of the whites into the pastry cream, then fold in remaining whites in three batches. Divide batter among prepared ramekins, then run a thumb around the inside rim of the dish to help soufflés rise.

Bake soufflés until golden on top and centers are slightly jiggly, 30 minutes. Sprinkle soufflés with powdered sugar and top with raspberries; serve immediately.

Per serving: 235 cal; 11g total fat (6g sat); 161mg chol; 167mg sodium; 29g carb (0g fiber, 22g total sugars); 8g protein