INGREDIENTS

INSTRUCTIONS

Bring to a simmer the cream, milk and vanilla. Add the tea and simmer for
10 minutes. Take off stove and let steep for 20 minutes. Strain and reheat
liquid with the honey. Whisk together yolks, sugar and cornstarch. Temper
mixture with simmering liquid and put back on stove. Reduce heat. Whisk
constantly until a pastry cream consistency is achieved, about 35 minutes.
Spread base in small hotel pan, butter the top and refrigerate. May be made
24 hours in advance.
Lift egg whites on slow speed with a little of the sugar until a wet soft
peak is reached. Add the rest of the sugar and whisk at high speed for only
5 seconds. Transfer to stainless steel bowl and gently fold in base at a
ratio of 50/50. Bake in buttered and sugared ramekins on preheated sheet
tray at 375 for 12 minutes. Check souffles after 6 minutes to make sure one
edge is not catching. If so, quickly open door and carefully slice the
sticking side with a sharp pairing knife. The souffle should straighten
itself out. Pull out of oven and powder sugar the souffles.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9308 - MING TSAI
Converted by MM_Buster v2.0l.

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