P. B and J Souffle - unsalted butter

Method

• Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish.
• Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered.
• Refrigerate.
• Dilute the cornstarch in the cold milk.
• In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil.
• Beat together the egg yolks in a medium bowl.
• Add a small amount of the hot milk mixture to the beaten eggs.
• Then add the egg mixture back into the pan with the hot milk.
• Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially.
• Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool.
• Preheat the oven to 400 degrees F.
• Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat.
• Add the strawberries, and simmer for fifteen minutes.
• Remove from the heat and allow to cool slightly.
• Puree the entire contents of the pot in the blender.
• Pour the sauce into a pitcher, and keep warm.
• When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry.
• In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up.
• Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light.
• Immediately pour into the souffle mold, and bake for 10 minutes.
• The souffle should move only slightly when shaken gently.
• Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side.