Tea (*or Chocolate) Soufflé

Ingredients:
1 tablespoon any sweet tasting loose tea (lemon, chai or rooibos caramel), spooned into a tea filter bag
1-1/4 cups milk
2 tablespoons honey, spray the tablespoon with non-stick spray first for easy cleanup
1/4 teaspoon pure vanilla extract
1/4 cup plus 1 tablespoon bread flour
1/4 cup sugar
5 eggs, separated
3 tablespoons unsalted butter
Room temperature butter plus sugar for the ramekins, as needed

To prepare the ramekins:  I use 6 ounce ramekins, 3 inches wide and 2 inches deep. However, any sized ramekins will work as long as they are all the same size.  Rub the entire inside surface of the ramekins with a thin layer of butter.  Then add 1 teaspoon of sugar.  While pointing the ramekin down on a slight angle, spin the ramekin to allow any excess sugar not sticking to the butter to spill out.  The purpose of the sugar is like a stepladder for the soufflé to climb as it rises.  Chill until needed. 

Instructions:
Preheat the oven to 400F, still heat (no fan), not convection (fan).

In a small saucepan over low heat, melt the butter.  When the butter is melted, add the flour and stir until completely combined (roux), then remove from the heat.  In a second small saucepan, add the honey to the milk and slowly heat until a low simmer is achieved.  Add the tea, turn off the heat, cover, and allow to steep for 5 minutes.  Discard the tea bag, and return the milk to a low simmer.  Add the roux, whisk to combine, and cook until there is no longer a starchy taste, 1 minute.  The mixture will get very thick, like a wet paste, so do not panic.  In a large-rimmed bowl, whisk the yolks with 2 tablespoons sugar, 30 seconds.  1/4 cup at a time, add the heated milk mixture into the whisked yolks.  When half of the milk mixture has been added, simply add the remaining, and whisk to fully combine.  This is your base.  Allow this base to cool for a few minutes.

While the base is cooling, using a mixer with a very clean bowl, whisk the whites until very frothy. Add the remaining 2 tablespoons sugar and continue to whisk until medium peaks are achieved.  Then slowly fold the whites into the base, 1/3 of the total volume at a time.  When fully incorporated, ladle the mix into the prepared molds level to the rim.  Run your thumb, level, along the edge of the ramekin, rotating the ramekin as you go.  Wipe excess mix from your thumb.  The soufflé mixture should now resemble a very short top-hat with a center circle slightly higher than the outer edge.  Place the prepared ramekins on a sheet pan and transfer into the oven.  After approximately 8 minutes the soufflés will begin to rise. When the top surrounding edge of the souffles are golden brown, approximately 13 to 14 minutes, remove from the oven and serve immediately with a dusting of powdered sugar and the coulis on the side.

Yields: 7 souffles. 

Black Berry Coulis

Ingredients:
2 pints, ripe black berries, or raspberries
1/3 cup sugar, plus more to taste
2 tablespoons cream, optional

Instructions:
In a blender, blend together the berries and sugar.  Allow to rest at room temperature for 15 minutes then strain out the seeds, pressing them with a spatula to extract as much liquid as possible.  Adjust the flavor with a little more sugar and stir in the cream.  Serve with the soufflés.

*For chocolate soufflés, exclude the tea.  Reduce the milk amount by 1/4 cup and instead add 3 ounces shaved chocolate to the mixture just before tempering in the yolks.  Continue as normal.