Pear Soufflé

Today my vacation ends and I'm heading home. To be honest, I really don't feel like it. I'm just so happy with my family in Poland. But it's time to go back to my own four walls and everyday life. The end of laziness… I had to sweeten the thought of going back a little. Since I found that precious magazine I was lamenting over some time ago, I made a pear soufflé.

Many people are afraid to make a soufflé because it has a reputation for being hard to prepare. It's true that a badly made soufflé can turn out to be a total disaster. Then again, any dessert can fail. Still, I love this dessert. It's quick and easy to make, doesn't need any fancy ingredients, and on top of that it's delicate and light. Today's soufflé also has a slightly pear flavor. A soufflé always falls a little after coming out of the oven, so it should be served right after baking.

If you don't have small soufflé ramekins, you can use one larger ovenproof dish (about 2 liters). Just remember that the baking time will be a bit longer.

While you're at it, I recommend Jamie Oliver's delicious lemon soufflé.

Pear soufflé

The recipe comes from the magazine "Lust auf Genuss – French cuisine"

Instructions:

Preheat the oven to 180°C (350°F) (convection 160°C/320°F). Melt the butter in a skillet, gently sprinkle in the flour, and heat over low heat for 2 minutes, stirring, so the butter combines with the flour. Let it cool slightly.

Separate the yolks from the whites. Slit the vanilla bean lengthwise and scrape out the seeds.

Heat the milk in a pot, add the sugar and the vanilla seeds along with the bean, and bring everything to a boil. Take the pot off the heat and add the flour and butter mixture all at once. Whisk vigorously until the mixture is smooth. Put the pot back on the heat and bring the mixture briefly to a boil, then let it cool a bit and add the yolks one at a time, and finally the wine or pear juice. Remove the vanilla bean.

Add a pinch of salt to the egg whites and beat until stiff peaks form, then gently and slowly fold them into the mixture.

Grease the ramekins well with butter, including the rims, and coat the insides with sugar (tip out the excess sugar). Pour the mixture into the ramekins halfway up and level the tops.

Place the ramekins in the preheated oven on the second rack from the bottom. Bake for 20-25 minutes, and remember NOT to open the oven, because the soufflé will fall immediately. Take them out of the oven, dust with powdered sugar, and serve right away.

Enjoy!

Additional information:

Each serving contains: 390 kcal, 34 g carbohydrates, 12 g protein, 21 g fat