Caramelized pear and ginger form the base for these delicate soufflés, flavoured with cinnamon, cardamon and cloves. If you’re apprehensive about serving soufflés, you’ll be pleased to know all but the whipped egg whites can be prepared the day before serving.
If you really want to indulge your guests, serve the soufflés with Creme Anglais.
Serves 6 to 8
■ 1 cup whole or 2% milk
■ 1/2 cup white sugar, plus extra for molds
■ 2 (3”) cinnamon quills, also referred to as “sticks”
■ 1 cardamom pod, lightly bruised with the side of a knife or the bottom of a small pot
■ 1 clove
■ 3 medium or 4 small firm but ripe pears, peeled, cored and diced
■ 2 Tbsp light brown sugar
■ 1 tsp finely grated fresh ginger
■ 2 tsp freshly squeezed lemon juice
■ 2 Tbsp unsalted butter
■ 4 egg yolks, room temperature
■ 1/4 cup all-purpose flour
■ 6 egg whites, room temperature
■ pinch of cream of tartar
You’ll need 6 - 8 (6 oz) soufflé molds, brushed with butter and generously dusted with sugar; tap out excess sugar. Refrigerate until ready to use.
Preheat the oven to 375℉.
Heat the milk with ¼ cup white sugar, cinnamon quills, cardamom and clove in a small saucepan over medium heat. Bring to a simmer then turn off the heat, set aside to allow the spices to infuse the milk.
Place the diced pears, brown sugar, ginger and lemon juice in a medium-sized bowl and toss until the fruit is evenly coated.
Melt the butter in a large non-stick skillet over medium heat, then add the pears.
Cook the pears until golden, about 8 - 10 minutes, turning the fruit occasionally until the liquid has evaporated. When the fruit has cooled, divide it among the prepared molds. (If not using immediately, cover with plastic wrap and refrigerate up to 24 hours. Bring to room temperature before using.)
Whisk the egg yolks with the balance of white sugar in a medium bowl, until the yolks turn a paler shade of yellow. Add the flour and mix well. The mixture will be very stiff at this stage.
Strain the milk mixture and discard the solids. Return half the milk to the saucepan and warm it over medium heat. Pour the balance of the milk into the yolk mixture, mix until smooth, then return it to the saucepan of warm milk.
Whisk continuously over medium heat until the milk thickens to a thick custard and just starts to boil. Remove from heat and transfer to medium bowl. (If not using immediately, cover with plastic and refrigerate up to 24 hours. Bring to room temperature and re-mix to loosen, before using.)
Whisk the egg whites with pinch of cream of tartar in a meticulously clean bowl, at medium speed until a network of tiny bubbles have formed, about one full minute. Gradually increase the speed to high and whip until the whites have expanded and formed billowy, firm glossy peaks. Be mindful not to over-whip otherwise the whites will turn grainy and lose their shape.
Gently fold the egg whites into the bowl of custard in three to four batches, mixing until well incorporated. Scoop the mixture into the pear-lined containers, to about three-quarters full. Smooth the custard with the back of a spoon.
Place on a baking tray and bake for about 15 - 20 minutes or until the soufflés have risen and the tops are golden.
To bring eggs to room temperature quickly, immerse them (in their shells) in a bowl of warm tap water for about five minutes.
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