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Peach Souffle

  • Prep Time: 30m
  • Cook Time: 20m
  • Total Time: 50m

Ingredients

  • 275 g pastry cream
  • 275 g egg whites
  • 128 g sugar
  • 75 g peaches, diced
  • 68 g liquor (peach, Kelsey used salted caramel bourbon)

Pastry Cream

  • 250 g whole milk
  • vanilla bean paste
  • 75 g yolks
  • 60 g sugar
  • 50 g flour

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.