3 egg yolks
2. While the milk warms, combine the sugar, flour and butter in a medium bowl; rub together with your fingers to form a crumble.
3. Remove the vanilla pod from the simmering milk and stir in the crumble. Cook, making sure to stir the sides and bottom to prevent burning, until the mix forms a paste and begins to ball up. Continue cooking until you see a thin, dry film on the bottom of the pan, about 6 minutes.
4. Put the mixture in the bowl of a stand mixer (or in a large bowl if using a hand mixer) and, with the mixer running, whisk in the egg yolks, one at a time, until incorporated. Continue to whisk the mixture until the soufflé base has cooled to room temperature. Set aside, or cover and refrigerate until needed.
2/3 cup ground toasted coconut
1 1/3 cups plus 2 teaspoons sugar, divided
Softened butter for greasing the ramekins
10 egg whites
2 tablespoons lemon juice
1 cup Thai curry ice cream
1. Heat oven to 375 degrees. In a small bowl, combine the coconut with two-thirds cup sugar. Lightly butter the sides of each of 12 (4-ounce) ramekins, then dust with the coconut-sugar mixture.
2. In the bowl of a stand mixer, or in a large bowl if using a hand mixer, whisk the egg whites and remaining two-thirds cup plus 2 teaspoons sugar to medium peaks.
3. In a separate large bowl set over a pan of simmering water, whisk together the soufflé base and pineapple reduction until warm. Remove from heat; stir in the lemon juice until combined.
4. Fold the egg whites in gently. Bake until puffed and light-golden brown, 15 to 18 minutes.
5. Top each soufflé with a small scoop of ice cream. Serve immediately.
Each of 12 servings: 278 calories; 6 grams protein; 42 grams carbohydrates; 1 gram fiber; 10 grams fat; 7 grams saturated fat; 104 mg. cholesterol; 67 mg. sodium.