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PILI NUT SOUFFLE

Ingredients:

1/2 cup MAGNOLIA FULL CREAM MILK
1/4 tsp cinnamon powder
1 cup MAGNOLIA GOLD BUTTER UNSALTED
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
5 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
3 tbsp chopped toasted pili nuts
3 tbsp sugar
1 tbsp crushed pili nut brittle
confectioner’s sugar for dusting soufflé dish

Procedure:

  1. Scald milk, cinnamon and 1 teaspoon butter together. Set aside.
  2. Brush 1 teaspoon butter into 3 soufflé dishes generously and evenly. Coat with sugar and tip out excess sugar. Refrigerate molds. Preheat oven to 425°F.
  3. Melt remaining butter and whisk in flour being careful not to brown. Slowly whisk in milk mixture and cook until smooth and thickened. Remove from heat and incorporate 2 egg yolks one at a time. Add pili nuts. Cover mixture to keep warm. When ready to use, whisk in 2 more egg yolks.
  4. Whisk egg whites and incorporate sugar. Whisk until stiff but not dry, Whisk in 1/3 of egg white mixture into yolk mixture. Fold in rest of egg whites. Pour mixture into prepared molds. Smooth off around the edge.
  5. Bake for 12 to 15 minutes. Dust with confectioners’ sugar and top with pili nut brittle.
Makes 3 servings.
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