Pina Colada Souffles
|All purpose flour||3 Tablespoon|
|Milk||1⁄3 Cup (5.33 tbs)|
|Pineapple juice||1 Cup (16 tbs)|
|Unsweetened pineapple juice||1⁄3 Cup (5.33 tbs)|
|Rum flavoring||1⁄4 Teaspoon|
|Flaked coconut||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||1 Tablespoon, sifted|
|Sifted powdered sugar||1 Tablespoon|
For souffles, in a small saucepan melt butter or margarine; stir in flour.
Cook and stir till the mixture forms a ball; remove from heat.
Gradually stir in pineapple juice.
In a small mixer bowl beat egg yolks with an electric mixer about 4 minutes or till thick and lemon colored.
Gradually beat in the pineapple mixture and rum flavoring.
Wash the beaters thoroughly.
Beat egg whites till soft peaks form (tips curl).
Gradually add sugar, beating till stiff peaks form (tips stand straight).
Fold in pineapple mixture and coconut.
Spoon into four 6-ounce custard cups.
Place in a 9 x 9 x 2-inch baking pan.
Pour boiling water into pan around cups to a depth of 1/2 inch.
Bake, uncovered, in a 375° oven for 35 to 40 minutes or till a knife inserted near center comes out clean.
Sprinkle with powdered sugar; serve immediately.