Recipes:

Mead Souffle   

By: Beth Paiva, Pastry Chef  

Beth Paiva studied at the California Culinary Academy in 2000 because of her love for baking and pastries. Upon graduation, Beth went straight to work at Seascape Resort in Aptos, CA as a Pastry Chef. After a year at the resort, Beth took a month off to travel to Europe and to study European pastries. Beth currently works at Beckmann's Bakery as a Cake Decorator.                                                                                  

Ingredients:

1 1/3 cup whole milk

1 vanilla bean

1/3 cup plus 1 1/2 T. sugar

1/3 cup flour

1 1/2 T. butter (softened)

4 large eggs separated

Procedure:

1. Preheat oven to 350°.

2. Spray 4–6 souffle dishes and coat with sugar.

3. Prepare one bottle of CHAUCER'S Mead as directed on the bottle, set aside and let 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 T. 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.

Serve right away. Enjoy.