Coconut-Rum Souffles With Chocolate-Rum Sauce |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 10 |
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These would be great with a Latin-themed menu. Ingredients:
3 cups milk (use full-fat) |
1 1/2 cups sweetened flaked coconut, toasted |
6 large eggs, separated |
1 1/4 cups sugar |
1/2 cup all-purpose flour |
2 tablespoons dark rum |
1 tablespoon vanilla extract |
confectioners' sugar |
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped |
1/2 cup whipping cream |
2 tablespoons dark rum |
Directions:
1. Butter ten 2/3-cup soufflé dishes (or ramekins); dust with sugar; arrange on a baking sheet.
2. Combine milk and 1 cup coconut in medium saucepan; bring to boil; remove from heat and cover; let stand 30 minutes; strain; discard coconut (or make up some rice pudding and stir it in); return milk to saucepan and boil until reduced to 2 cups, about 15 minutes (can be made 1 day ahead; cover and chill).
3. Preheat oven to 425°F.
4. Whisk yolks, 1 cup sugar and flour in large saucepan until blended; gradually whisk in milk and rum; bring to boil over medium heat, whisking constantly; pour into large bowl; stir in vanilla; cool custard until warm, stirring occasionally, about 8 minutes.
5. Beat whites in large bowl to soft peaks; gradually add 1/4 cup sugar; beat until stiff but not dry; fold 1/3 of whites into warm custard; fold in remaining whites; fill soufflé dishes halfway with batter; sprinkle 1 1/2 tsps coconut over each; spoon remaining batter over, dividing equally; top each with about 1/2 tsp coconut.
6. Place baking sheet with soufflés in oven and bake soufflés until puffed and golden, about 15 minutes; sift confectioners’ sugar over them; serve immediately, passing warm chocolate sauce separately; Remember – A SOUFFLE WAITS FOR NO ONE!
7. For Chocolate-Rum Sauce: Stir chocolate and cream in medium saucepan over low heat until melted and smooth; mix in rum.
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