pureed raspberries, seeds/pips removed (about 2, 6 oz. pkgs. of fresh raspberries)
Procedure: Heat the milk, sugar, and vanilla bean until it is scalded.
Combine thoroughly the sugar, cornstarch and eggs. Temper the egg mixture by adding half the hot milk and whisking vigorously. Pour the warmed egg mixture into the milk, whisking until it thickens. Remove the vanilla bean.
Add raspberry puree into egg mixture and combine thoroughly. Chill.
Beat the whites until soft peaks form. Add the sugar and continue beating until stiff peaks form.
Fold together 1/3 c. each of the raspberry base and the whipped whites.
Pour the mixture into sugared, buttered molds. Place the filled molds in a baking dish. Add 1/2” of water up the side of the dish.
Bake the soufflés at 400° for about 20 minutes or until the soufflés have puffed and have brown tops and dry sides.