Hot Pear and Ginger Soufflés

Method

1 Preheat the oven to 200ºC (180ºC fan) mark 6. Brush six 200ml (7fl oz) ramekins or six heatproof teacups with the melted butter and dust the inside with caster sugar.

2 Beat the egg yolks and 4tbsp caster sugar in a bowl until pale and thick. Stir in flour. In a pan, bring milk to just below boiling point and add the vanilla extract. Remove the milk from the heat and gradually pour into the egg yolk mixture, whisking all the time to make sure there are no lumps. Return mixture to the pan, bring slowly to a simmer and cook gently for 4-6min, whisking constantly until thick. Transfer to a large bowl and leave to cool.

3 Put the chopped pear and sliced ginger into a pan with 2tbsp caster sugar and enough water barely to cover the fruit. Simmer gently until the water has nearly evaporated and the pear is soft. Discard the ginger. Purée the pear in a blender or mash with a fork. Measure out 225ml (8fl oz) of the purée - any leftovers can be enjoyed with yogurt for breakfast - and stir into the cooled custard.

4 Whisk the egg whites until stiff, add the remaining sugar and whisk until thick and glossy. Fold into the pear mixture, then spoon into the prepared ramekins, filling them right to the top and levelling off with a knife.

5 Cook for 10-12min until well risen and golden. Sprinkle quickly with chopped pistachios, dust with icing sugar and serve immediately, before the soufflés fall.

Get ahead...
Make to end of step 4 up to two days ahead. Cover and freeze. To serve, cut a shallow cross in the top of each souffl é. Cook from frozen, in middle of oven, at 200°C (180°C fan) mark 6 for 15–19min.