PEAR BRANDY SOUFFLE (SOUFFLé AUX POIRES WILLIAMS)
I recently acquired a bottle of pear brandy and wasn't too sure what to do with it (besides drink it, obviously). I found this recipe on-line and plan to make it soon. I HAVE NOT TRIED THIS YET so I can't guarantee that it's good. I'll repost when I've tried it.
Provided by Aunt Cookie
Categories Dessert
Time 1h35m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 254.4, Fat 4.9, SaturatedFat 2, Cholesterol 146.2, Sodium 135.3, Carbohydrate 43.2, Fiber 5.3, Sugar 28.8, Protein 11.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
arisa gm
[email protected]This soufflé is the perfect dessert for a romantic dinner.
MD MONWARHOSSIN
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit.
Dolon Ahmmed
[email protected]I'm not sure what I did wrong, but my soufflé didn't turn out. It was still tasty, but it wasn't a soufflé.
Ashan Ali
[email protected]This soufflé was a lot of work, but it was worth it. It was the perfect dessert for a special occasion.
Jo Habesha
[email protected]I had some trouble getting the soufflé to rise, but once I got it in the oven, it turned out great.
ifeanyi Nwachukwu
[email protected]The soufflé didn't rise as much as I expected, but it still tasted delicious.
Keitumetse Maile
[email protected]This soufflé was a bit too sweet for my taste, but it was still very good.
Trey DeLaRosa
[email protected]The recipe was easy to follow, and the soufflé turned out perfectly. I will definitely be making this again.
Mary Kembel
[email protected]I'm not a big fan of soufflés, but this one changed my mind. It was light, airy, and full of flavor.
Moomoo Vlogs
[email protected]The soufflé rose beautifully in the oven, and the pear brandy sauce was the perfect complement.
Onoriode Ejiro
[email protected]This soufflé was a showstopper! My guests were raving about it.
heavenly_nia
[email protected]I was skeptical about making a soufflé, but this recipe turned out great! It was surprisingly easy to make, and the results were impressive.
naseeb subani
[email protected]This pear brandy soufflé was an absolute dream! The texture was incredibly light and fluffy, and the pear flavor came through beautifully. It was the perfect dessert to end a special meal.