Old-fashioned Pear Soufflé | Feather-light Autumn Dessert

Preheat the oven to 180 °C (conventional top and bottom heat). Lightly grease an approx. 22-24 cm soufflé dish or baking dish with a little butter.

Wash, peel, and core the pears, then slice them into thin wedges or cubes. In a skillet, melt 20 g of the measured butter, add the pear pieces, sprinkle with 30 g of granulated sugar and the ground cinnamon, then cook over medium heat and lightly caramelise for 4-5 minutes until the fruit softens. Arrange evenly on the bottom of the buttered baking dish.

Separate the eggs into yolks and whites. In a small saucepan, melt the remaining 30 g of butter, add the fine wheat flour, and cook gently for 1 minute. Gradually pour in the milk while whisking with a hand whisk, and cook over low heat until thickened. Stir in the vanilla sugar and 25 g of granulated sugar, then remove from the heat and allow to cool until lukewarm.