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1
Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish.
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2
Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered.
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3
Refrigerate.
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4
Dilute the cornstarch in the cold milk.
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5
In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil.
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6
Beat together the egg yolks in a medium bowl.
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7
Add a small amount of the hot milk mixture to the beaten eggs.
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8
Then add the egg mixture back into the pan with the hot milk.
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9
Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially.
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10
Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool.
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11
Preheat the oven to 400 degrees F.
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12
Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat.
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13
Add the strawberries, and simmer for fifteen minutes.
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14
Remove from the heat and allow to cool slightly.
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15
Puree the entire contents of the pot in the blender.
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16
Pour the sauce into a pitcher, and keep warm.
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17
When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry.
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18
In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up.
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19
Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light.
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20
Immediately pour into the souffle mold, and bake for 10 minutes.
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21
The souffle should move only slightly when shaken gently.
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22
Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side.
