Stars is known for its “made to order“ soufflés.
She once simultaneously served eighteen individual soufflés to one table!
A 2-quart ovenproof soufflé dish
Scald the milk and the espresso beans in a heavy-bottomed saucepot. Turn off the heat, cover the pot, and steep the espresso beans in the milk for 10 minutes.
Put the egg yolks in a stainless steel bowl and whisk in the sugar. Stir in the flour and salt.
Bring to a boil a pot of water that is large enough to hold the stainless steel bowl so that it sits halfway down in the pot.
Strain the beans from the milk through a fine strainer. Whisk the espresso-flavored milk into the egg yolk mixture.
Put the bowl over the pot of simmering water and cook the soufflé base, whisking constantly, for a couple of minutes, until the mixture thickens. Whisk until smooth. Remove it from the stove and cover the base with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until cold.
Butter and sugar the inside of the soufflé dish with the
Put the egg whites in the bowl of an electric mixer. With the whisk attachment, whip them on medium speed until foamy. Add the cream of tartar and salt. Increase to high speed and continue whipping until stiff. Fold the whites into the cappuccino base.
Gently spread the batter in the prepared dish and gently tap the dish on the counter.
Dust the soufflé with powdered sugar and serve immediately, with cinnamon custard sauce on the side.
© 1993 Emily Luchetti. All rights reserved.