Hot Kahlua Souffle
|All purpose flour||3 Tablespoon|
|Light cream/1/2 cup heavy cream plus 1/2 cup half and half||1 Cup (16 tbs)|
|Eggs||6 , separated|
|Kahlua liqueur||1⁄4 Cup (4 tbs)|
|Chocolate covered coffee beans/Semisweet chocolate shavings||1⁄2 Cup (8 tbs)|
Preheat oven to 375 degrees.
Melt the butter in the top of a double boiler over simmering water.
Blend in the flour, then the sugar, and slowly add the cream.
Cook, stirring constantly, until the mixture is thick and smooth, about 5 minutes.
Beat the egg yolks.
Slowly, a tablespoon at a time, pour 1/2 cup of the warm mixture into the beaten egg yolks, stirring constantly to prevent curdling.
Pour the cream and eggs back into the double boiler and continue to cook until the custard is thick, 3 to 5 minutes.
Remove mixture from the heat and let cool for about 5 minutes before adding the Kahlua. (This souffle base may be made up to 1 hour in advance of baking.) Butter a 1 1/2-quart souffle dish and dust with sugar.
Beat the egg whites until stiff but not dry.
Stir 1/4 of the whites into the souffle base to lighten it, then lightly fold in the rest.
Empty into the prepared souffle dish and set it in a large shallow pan filled with 1 to 2 inches of hot water.
Bake 10 minutes at 375 degrees, then lower heat to 325 degrees and bake about 35 minutes longer, until the souffle has puffed up and become a golden brown in color.