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1
For the pastry cream: Scald the milk. Beat the egg yolks with sugar until light and thick. Stir in the flour and cornstarch.
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2
Stir half the hot milk into the egg mixture. Then add that mixture to the remaining hot milk in the pan.
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3
Bring to a boil, whisking until the pastry cream thickens. Simmer for 2 minutes.
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4
Rub the surface of the hot cream with some butter.
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5
For the souffle: Peel and core the pears and put them along with the lemon juice into a food processor.
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6
Puree the pears and then pour into a saucepan.
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7
Cook the puree for 10-15 minutes. It should be thick enough to hold a shape. Allow to cool.
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8
Stir the cooled puree into the pastry cream and add the pear brandy. Press a piece of plastic wrap directly on top of the surface of the pear cream. It can be refrigerated up to 3 hours.
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9
Preheat oven to 425u00b0F Thoroughly butter a 2-qt. souffle dish.
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10
Whip the egg whites until stiff, then beat in the sugar and continue beating until they are glossy.
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11
Reheat the pear cream (if necessary) until it is hot to the touch.
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12
Fold one-quarter of the egg whites into the warm pear cream, mixing thouroughly.
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13
Gently fold the cream into the rest of the egg whites and pour into the prepared dish.
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14
Bake the souffle in a heated oven 20-25 minutes. The souffle should be puffed and brown.
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15
To Serve, dust with powdered sugar.
