Recipe courtesy of Andrew Draper and baked at a recent EGGcademy cooking class. 

Ingredients:

• 350g tinned pears (drained of syrup)
• 50g sugar
• 2 tsp cornflour
• 30ml brandy
• 3 egg whites
• 50g castor sugar

Method:

1. Set the EGG for indirect baking with the convEGGtor in place (legs up position with the grid and baking stone on top). Allow it to reach 165 °C. Insider’s Tip: when the baking stone and convEGGtors go in, the temperature automatically drops a bit. Allow it to climb again before sliding in the ramekins with the soufflé ingredients. 
2. Butter ramekin dishes twice and dust with caster sugar and freeze.
3. Puree the pears and add to a pot with sugar and bring to the boil.
4. Mix the cornflour with the brandy to make a slurry and beat into the pear mix. You should have a thick, fairly dry puree. Cool to room temperature.
5. Beat the egg whites to firm, adding the sugar a little bit at a time until you have a thick meringue.
6. Gently fold in 1/3 of the puree, then fold in the rest.
7. Gently spoon into prepared chilled ramekins and smooth the top.
8. Bake for 10-20 minutes. You can peep – very quickly and carefully!
9. For the Muscovado cream, whip up 250ml cream and add  50g treacle sugar (or to taste) and 1/2 tsp vanilla extract.
10. Once risen by 4cm or more, they are ready to be served accompanied by the spiced Muscovado cream or any ice cream of your choice.