Categories: Egg dishes

Ingredients

• 2 Tbsp. unsalted butter, melted for the teacups
• 2/3 cup granulated sugar, divided use
• 6 egg whites
• 1 recipe Lavender- Lemon Pastry Cream (recipe follows)
• Confectioners' sugar or colored sprinkles, for dusting
• Lavender- Lemon Pastry Cream
• 2 cups whole milk
• 1 tsp. freshly grated lemon zest
• 1 tsp. culinary-grade dried lavender buds
• 1/2 cup granulated sugar, divided use
• 6 egg yolks
• 1/8 tsp. fine salt
• 1/3 cup cornstarch, sifted
• 1 tsp. vanilla extract

Directions

1. Brush the insides of 8 ovenproof teacups with the melted butter and dust them with 2 Tbsp. of the granulated sugar; tap out the excess sugar into the sink. Place the teacups on a baking sheet. Set the saucers aside.
2. Thirty minutes before you want to serve the soufflés, heat the oven to 425 degrees.
3. In the bowl of an electric mixer, beat the egg whites until they hold stiff peaks, about 4 minutes. Beat in the remaining sugar until the meringue is thick and glossy white, about 7 minutes total. Using a rubber spatula, fold a third of the meringue into the Lavender-Lemon Pastry Cream in a figure 8 pattern until the pastry cream has lightened in color. Then fold the pastry cream into the egg whites, moving the spatula in a figure 8 pattern until the mixture is lightly blended and just slightly streaked. Spoon the soufflé mixture into the prepared teacups. Run the tip of your finger around the perimeter of the soufflé mixture to make a moat( this helps the soufflé rise and not fail over the teacup.)
4. Keeping the teacup on the baking sheet, transfer the soufflés o the oven and bake 10 to 11 minutes, or until they wobble slightly when you gently shake the baking sheet.
5. Remove the soufflés from the oven and dust each one with confectioners’ sugar. Serve each soufflé on a napkin-lined dessert plate so they don’t slip, and warn your guests that the teacups are hot.

6. lavender-Lemon Pastry Cream

7. Place the milk, lemon zest, dried lavender buds and 1/4 cup of the sugar in a saucepan over , medium-high heat. When bubbles form around the perimeter of the pan, cover and remove from the heat. Let the milk mixture steep for 30 minutes, then strain it through a fine-mesh sieve.
8. Whisk the egg yolks in a medium bowl with the remaining 1/4 cup of sugar and the salt. Whisk in the cornstarch until the mixture is smooth. Pour 1/2 cup of the hot milk mixture into the egg mixture and whisk until smooth. Pour the egg mixture back into the saucepan and place it over medium-low heat. Cook, whisking constantly, until smooth. Pour the egg mixture back into the saucepan and place it over medium-low heat. Cook, whisking constantly, until the mixture begins to thicken and registers 170degrees on an instant-read thermometer, 6 to 8 minutes.
9. Remove the pan from the heat and whisk in the vanilla. Scoop the pastry cream into a bowl, cover with plastic wrap, and let it cool to room temperature. Transfer the bowl to the refrigerator and chill until ready to use. Pastry cream will keep for up to 1 week in the refrigerator.

10. makes 2 cups

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