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Pistachio Nut Soufflé
"The only thing that will make a soufflé fall is if it knows you are afraid of it." James Beard
What you will need:
For pastry cream
6 large egg yolks
8 ounces raw sugar
2 cups whole milk
2 1/2 ounces flour
1/2 vanilla bean
spit
spitFor Soufflé
4 tablespoons raw sugar, divided
1/2 cup pastry cream
4 tablespoons pistachio paste
8 ounces egg whites
powdered sugar
softened butter
Lets get cooking:
For Pastry Cream
In medium bowl, whisk egg yolks and sugar until blended
Incorporate flour thoroughly
Bring milk to a soft rolling boil then remove from heat
Gradually combine milk and egg mixture
*do not allow to curdle
Pour egg and milk mixture back into pan and bring to a boil
Cook 1 minute once boiling occurs
Set a bowl over ice and pour in mixture
Cool completely
Leave at room temperature
(may be refrigerated for up to 2 days)
For Soufflé
Heat oven to 425 degrees
Brush 5" Soufflé cups
with butter
with butterand sprinkle with small amount of sugar
covering entire cup area
In a small saucepan, mix pastry cream with pistachio paste
and warm over low heat, stirring constantly until smooth
Beat egg whites and remaining sugar on high
until soft peaks form
Fold egg whites into pasty cream and pistachio mix
Fill each cup to 3/8" below top
Bake for 7 minutes or until Soufflé rises
Remove from oven, and dust with powdered sugar
Pairing:
Fresh fruits 
and cheese
and cheese
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