Peach Souffle

Instructions

1. Combine peaches and liquor, set aside.
2. Make pastry cream: Heat milk to simmer, add vanilla, stir.
3. In separate bowl, whisk egg yolks and sugar. Once combined, whisk in flour.
4. Take milk mixture off heat. Add egg/sugar mixture and whisk. Add back to pot and heat, whisking continuously.
5. Add pastry cream to peach mixture.
6. Make meringue: Whisk egg whites and sugar to medium/stiff peak. Fold into the pastry cream mixture.
7. Pipe into cold, prepared buttered and sugared ceramic ramekins.
8. Store in fridge up to 8 hours.
9. Bake at 350 degrees convection for about 7-12 minutes depending on the oven.
10. Best results if the souffles sit for at least 15-20 minutes before being baked.