Boil the milk and 2/3 of the sugar with the vanilla beans. Beat egg yolks with the remaining sugar until thick.
Add the corn starch and continue whisking until pale and ribbon stage. Whisking continuously. Pour on boiling milk. Pour back into the pan and allow to boil for 2 minutes.
Soufflé Directions:
Combine the custard cream and the limoncello together in a sauce pan. Mix with a whisk and bring to a boil. Separately whip the egg whites to snow point.
Delicately add the sugar. Add the meringue to the hot limoncello custard cream. Cover again with mixture. Baked at 220C for 10-14 minutes. Decorate each Soufflé with icing sugar and candied lemon zest.
