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Kahlua Souffle Recipe
|Sugar||1⁄4 Cup (4 tbs)|
|Dutch process cocoa||1⁄4 Cup (4 tbs)|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 712 Calories from Fat 165
% Daily Value*
Total Fat 18 g28.3%
Saturated Fat 7.5 g37.3%
Trans Fat 0 g
Cholesterol 558.4 mg
Sodium 514.9 mg21.5%
Total Carbohydrates 117 g38.9%
Dietary Fiber 6.1 g24.4%
Sugars 88.9 g
Protein 25 g50.2%
Vitamin A 13.2% Vitamin C 2.6%
Calcium 25.8% Iron 8.4%
*Based on a 2000 Calorie diet
Fold foil lengthwise into thirds.
Lightly coat one side of foil with cooking spray; wrap foil around outside of dish, coated side against dish, allowing foil to extend 4 inches above rim to form a collar.
Secure foil with string or freezer rape.
Combine 1/4 cup sugar, cocoa, and cornstarch in top of a double boiler, gradually stir in milk and Kahlua.
Bring water to a boil over medium heat; cook Kahlua mixture until slightly thick- ened, stirring constantly.
Beat egg yolks slightly.
Gradually stir about one-fourth of hot mixture into yolks, add to remaining hot mixture, stirring constantly.
Cook 10 minutes over boiling water, stirring constantly with a wire whisk, until thickened.
Remove from heat, and let cool to room temperature.
Beat egg whites (at room temperature) and cream of tartar until soft peaks form.
Gradually add 2 tablespoons sugar, 1 tablespoon at a time, bearing until stiff peaks form and sugar dissolves.
Gently fold egg whites into Kahlua mixture.
Pour into prepared souffle dish.
Place dish in a 13- x 9- x 2-inch baking pan; pour hot water into pan to a depth of 1/2 inch.
Bake at 350Â° for 50 minutes or until puffed and set.