• Step 1

  Make pastry cream:

• Step 2

  Heat milk in small saucepan on MED until simmering.

• Step 3

  Whisk together 1/2 cup sugar, corn starch, flour, half-and-half, egg yolks, and vanilla in medium bowl.

• Step 4

  Add milk, 1/2 cup at a time, to egg mixture, whisking constantly.

• Step 5

  Return mixture to saucepan on MED. Bring to a gentle boil, stirring constantly, Cook 2-3 min until pastry cream is very thick.

• Step 6

  Transfer to bowl. Press circle of parchment paper directly on surface of pastry cream to keep skin from forming. Chill 1-2 hours.

• Step 7

  Make souffles:

• Step 8

  Preheat oven to 450 degrees. Coat inside of souffle dishes with butter, then sugar. Set aside. Arrange dishes together on baking sheet.

• Step 9

  Whisk hazelnut spread into pastry cream. Set aside.

• Step 10

  Beat egg whites in separate bowl with mixer until medium stiffness (soft billowy peaks with body).

• Step 11

  Whisk 1/3 of egg whites into pastry cream mixture until almost no white streaks remain. Fold in remaining egg whites until just incorporated.

• Step 12

  Fill prepared souffle dishes to top with mixture. Transfer baking sheet with souffle dishes carefully to lower middle of oven. Bake 20-24 min until top edges are browned and souffle has risen above rim of dish, and doesn't jiggle when shaken.

• Step 13

  Combine melted ice cream and sambuca as souffles bake. Pour into pitcher or serving vessel with spout. Remove souffles from oven.

• Step 14

  To serve: Immediately transfer souffles to serving area. Create hole in top of souflle with spoon and pour sauce into hole. (Note: souffles will be hot.)

• Pastry Cream can be made a day ahead and refrigerated until ready to make souffles. • To help souffles rise properly, wipe any batter dribbles from souffle dish rim and do not open oven to check for at least 20 min.

Note: When servings & ingredients are modified, nutrition & directions may vary.