Toasted coconut soufflés

10 Servings

Ingredients

Quantity Ingredient
1 cup Plus two tablespoons sugar
6 larges Eggs; separated
½ cup All-purpose flour
1¾ cup Milk
¼ cup Almond liqueur
½ cup Flaked coconut; toasted
1 teaspoon Vanilla extract
¼ cup Sugar

Directions

Butter 10 (6-ounce) custard cups or individual soufflé dishes sprinkle lightly with sugar; set cups aside.

Whisk together 1 cup plus 2 tablespoons sugar, egg yolks, and flour in a medium saucepan. Gradually add milk and liqueur, whisking until smooth.

Stir in coconut; bring to a boil, stirring constantly, until thickened.

Remove from heat, and stir in vanilla. Cool.

Beat egg whites at high speed with an electric mixer until foamy; gradually add ¼ cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Gently stir one-fourth of custard mixture into egg whites; add to remaining custard mixture. Spoon into prepared custard cups.

Bake at 450° for 20 to 25 minutes or until puffed and golden, shielding with aluminum foil, if necessary. Serve immediately. Makes 10 servings.

Notes: Cloud Craft Soufflés rely on stiffly beaten egg whites to create their magnificent proportions. Here are a few helpful tips for high and mighty soufflés.

•Separate egg yolks from whites while eggs are cold.

•To make your soufflé rise higher, let egg whites sit at room temperature 20 minutes before beating them.

•Beat egg whites until stiff but not dry. Lift beaters up from bowl to see if peaks hold their shape.

•Fold egg whites into the soufflé mixture by cutting down through the center of the mixtures, across the bottom, and up the sides of the bowl.

Give the bowl a quarter turn, and repeat folding and turning until mixtures are blended.

Recipe by: Southern Living 1997 Posted to MC-Recipe Digest V1 #1051 by Suzy Wert <SuzyWert@...> on Jan 25, 1998

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