Ingredients
Scale
- – For Pastry Cream
- 175 gm whole milk
- 17 gm all purpose flour
- 17 gm arrowroot flour
- 60 gm Sugar
- 4 egg yolks
- 2 Tbsp room temperature butter
- 1 tsp salt
- 100 gm pistachio paste
- – For preparing ramekins
- room temperature butter
- equal parts sugar and coco powder
- – For the meringue
- 5 egg whites
- 40 gm sugar
- squeeze of lime juice
- – For dusting
- 4 tsp matcha tea powder
Instructions
- – First make pastry cream
- Heat 175 gm whole milk on low-med heat in a pan stirring with a whisk
- mix using whisk 4 egg yolks, 17 gm flour, 17 gm arrowroot starch (sub flour), 60 gm sugar, 2 Tbsp room temperature butter, 1 tsp salt
- add to milk and cook on low heat till the mixture starts getting thicker
- Add pistachio butter/paste and keep whisking till incorporated and pastry cream gets shiny and thick, do not make it too thick, take it off heat
- Transfer to a large mixing pot
- – Pre-Heat oven with a baking pan in the oven to 375 F
- – Choose ramekins with a very straight sharp edge all the way and a flat heat transferring base
- Butter four ramekins thoroughly without missing a spot on both bottom and sides with room temperature butter and add granulated sugar and some coco powder and roll it around so that it sticks to the butter and add excess to next ramekin and repeat
- – Whip 5 egg whites with a slight squeeze of lemon/lime till foamy and then add 40 gm granulated sugar and whip till stiff peaks form with a shiny meringue
- – whisk 1/3rd of this meringue into the chocolate pastry cream base and mix thoroughly
- – then gently fold using spatula the second 1/3rd of the meringue into the pastry cream being gentle and not over-mixing, making sure the mixture does not collapse
- – then finally add last third of meringue and fold gently again
- Pour the mixture into ramekins and tap the ramekin to make sure no air pockets were created during the transfer, level off the edge with a knife or an offset pastry spatula, make sure to wipe the edge off
- Add ramekins to the hot pan in the oven, the hot pan helps initial rise. Close the oven and bake for 15 to 17 minutes, preferably watching them. Do not open the oven door till baked as this will drop the oven temp down.
- Keep serving plates prepared. As soon as done, with a towel around the ramekins remove them and set on plate, dust with matcha and serve. Can add vanilla/chocolate ice cream to open center of soufflé, best if consumed within minutes of baking.
- Prep Time: 30 mins
- Cook Time: 40 mins