1l full milk
240g egg yolks
150g caster sugar
100g plain flour
160g pistachio paste
100g pistachio cream
60g egg whites
20g caster sugar
Grated dark chocolate
Boil together the milk and vanilla pod. Whisk together the egg yolks and caster sugar, until the mixture slightly thickens and turns light in colour.
Sieve the flour and add into the mixture, whisk until smooth. Add half the milk, whisk until there are no lumps. Sieve through a fine strainer, remove the vanilla pod and return the mixture back to the pan and add the remaining milk.
Using a whisk, stir the mixture. When it comes to the boil, reduce temperature to a simmer. Continue to stir and cook out for 8-10 minutes and mix in the pistachio paste.
Pour the pastry cream onto a shallow tray, wrap with cling film and cool rapidly.
Butter individual soufflé dishes. Put the grated chocolate inside and rotate the moulds so that the chocolate completely covers the inside, sticking to the softened butter.
Beat the egg whites until firm, add the tablespoon of caster sugar and whisk until stiff. Add a small quantity of the whites to the pistachio mix to soften, then fold in the rest of the egg whites and pour into the soufflé dishes.
Bake in a hot oven 240°C/475°F/gas mark 9 for 15 minutes or until well risen.
To serve, dust the top with icing sugar and serve with pistachio ice cream.
Find out more about Chef Koffmann on his chef profile.