Kahlua Souffle Recipe
Kahlua Souffle is a mouth watering recipe which you would surely want to get to your guests attention. This great tasting and easy to prepare recipe will surely tempt you to serve to your loved ones. So make sure you dish out this Kahlua Souffle and let me know how much you liked it.
Ingredients
| Vegetable cooking spray | ||
| 1/4. cup sugar | ||
| 1/4, cup Dutch process cocoa | ||
| Cornstarch | 1 Tablespoon | |
| Skim milk | 2/3 Cup (16 tbs) | |
| Kahlua | 2 Tablespoon | |
| Egg yolks | 3 | |
| Egg whites | 4 | |
| Sugar | 2 Tablespoon | |
| Cream of tartar | 1/4 Teaspoon | |
Directions
Cut a piece of aluminum foil long enough to fit around a 1 1/2-quart souffle dish, allowing a 1-inch overlap.
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.
Set aside.
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 350° for 50 minutes or until puffed and set.
Serve immediately.
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.
Set aside.
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 350° for 50 minutes or until puffed and set.
Serve immediately.
Chef
