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FOR THE CREME ANGLAISE: prepare an ice-water bath.
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Set aside.
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Combine milk, vanilla seeds and cream in a medium heavy bottom saucepan; bring to a boil over medium-high heat.
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In a medium bowl, whisk together egg yolks and sugar until pale and thickened.
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Remove milk mixture from heat, and while whisking the yolk mixture, slowly add milk.
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When thoroughly combined, transfer mixture back to the saucepan.
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Cook, stirring, until mixture coats the back of a spoon, 3-6 minutes.
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Strain mixture through a fine sieve into medium bowl set over the ice-water bath.
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Continue stirring until mixture has cooled.
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Creme Anglaise may be stored in a covered container in the refrigerator for up to 4 days.
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PREPARE GANACHE: Place cream in a heavy bottomed saucepan and bring to a boil.
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Place chocolate in a medium bowl.
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Pour cream over chocolate and stir until chocolate is melted.
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Transfer to freezer until frozen, about 1 1/2 hours.
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Using an ice cream scoop, evenly divide chocolate into 6 portions, place portions on a plate or small baking sheet, and return to freezer.
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PREPARE THE MOLDS: Butter six 1-cup alminum dariole molds; coat with grated chocolate.
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Refrigerate until ready to use.
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PREPARE CREME PATISSIERE: Combine milk, vanilla bean and seeds in a medium saucepan and bring to a boil.
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Remove vanilla bean and discard.
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Whisk in pistachion paste.
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I a large bowl, whisk together granulated sugar, egg yolks, flour and cornstarch.
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Slowly add a quarter of the milk mixture to the egg mixture, whisking constantly.
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Slowly whisk the egg mixture into the remaining milk mixture.
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Place saucepan over medium heat, and cook, whisking until thick and smooth, about 2 minutes.
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Place 1/4 cup Creme patissiere in a medium bowl, whisk until completely cooled and set aside.
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Reserve remaining creme patissiere for another use.
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Preheat oven to 350F.
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PREPARE MERINGUE:.
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In the bowl of an electreic mixer, fitted with the whisk attachment, beat egg whites until foamy.
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Continue beating while slowly adding superfine sugar.
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Beat until shiny stiff peaks form.
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Fold half of the meringue into the creme patissiere.
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Continue folding in meringue in 3 batches.
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Spoon mixture into prepared molds filling about 3/4 full.
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Place 1 cube frozen ganache in the center and continue filling molds with batter until completely full.
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Bake until souffles rise, 6-8 minutes.
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Using an immersion blender, froth creme anglaise.
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Divide creme anglaise evenly between 6 warm serving bowls.
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Invert each souffle into the center of the bowl; serve immediately.
