Mead Souffle

by Beth Paiva

Ingredients

1 1/3 cup whole milk
1 vanilla bean
1/3 cup plus 1 1/2 tbsp. sugar
1/3 cup flour
1 1/2  tbsp. butter (softened)
4 large eggs separated

Directions

1. Preheat oven to 350°.
2. Spray 4-6 souffle dishes an coat with sugar.
3. Prepare 1 bottle of CHAUCER'S Mead as directed on the bottle and set aside to cool.
4. Place 1 cup milk, vanilla bean, 1 cup CHAUCER'S Mead and mead spice packet in a sauce pan. Bring to a boil and set aside.
5. In a bowl, whisk together 1/3 cup milk, 1/3 cup sugar and flour.
6. Add flour mixture to hot milk in sauce pan. On medium heat bring to a simmer for about 1 minute, until it thickens, remove from heat and add butter, let cool for 15 minutes.
7. Remove vanilla bean and spice packet and then whisk in egg yolks.
8. In a mixer, whip egg whites with 1 1/2 tbsp. of sugar, until stiff and glossy. Fold egg whites into flour mixture, pour into prepared souffle dishes, filling 3/4 full.
9. Bake for 40 minutes until very tall and golden brown.
10. Cut a small hole in the center and pour a little CHAUCER'S Mead inside the souffle.

Enjoy!