Banana Souffles

Directions

1. 1
   Position an oven rack in the upper third of the oven and preheat the oven to 400F (200C).
2. 2
   Butter four 4-ounce (125-ml) ramekins or souffle molds.
3. 3
   Pour some sugar into each and tilt the ramekin to coat the sides; gently tap out any excess.
4. 4
   Set the ramekins on a baking sheet.
5. 5
   To make the souffle base, in a large bowl, thoroughly mix together the mashed bananas, rum, lemon juice, and pastry cream.
6. 6
   In a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk together the egg whites and salt on low speed until frothy.
7. 7
   Increase the speed to high, gradually add the 2 tablespoons (30 g) sugar, and continue whisking until the whites form shiny, stiff peaks.
8. 8
   Fold one-quarter of the whipped egg whites into the souffle base, then gently fold in the remaining whites, taking care not to deflate them.
9. 9
   A few streaks of egg whites are preferable to an overfolded and deflated souffle mixture.
10. 10
    Divide the souffle mixture evenly among the prepared ramekins, filling each to just below the rim, then sprinkle with a light, even dusting of sugar.
11. 11
    Bake until the tops are nicely browned and the souffles quiver softly when gently nudged, about 10 minutes.
12. 12
    Serve the souffles right away.
13. 13
    Pass a pitcher of Bittersweet Chocolate Sauce (page 243) or Raspberry Sauce (page 246) at the table for pouring into the souffles.
14. 14
    The souffle mixture, once divided among the ramekins, can stand at room temperature for up to 1 hour before baking.
15. 15
    You can make a less rich version of these souffles (that also happens to be gluten-free) by simply substituting 4 teaspoons of sugar for the pastry cream when making the souffle base.
16. 16
    For CHOCOLATE CHIP BANANA SOUFFLES, add about 2 ounces (60 g) chopped dark or milk chocolate to the souffle base when folding in the egg whites.