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Rum TIm Diddle Souffles

Ingredients
  Egg whites 3
  Cream of tartar 1⁄4 Teaspoon
  Honey 3 Tablespoon, divided
  Vanilla extract 1 Teaspoon
  Evaporated skim milk 1⁄2 Cup (8 tbs), chilled
  Rum extract 1⁄2 Teaspoon
  Raspberry sauce 8 Tablespoon, divided (Ruby)
Directions

GETTING READY
1) Heat oven to 350°F.

MAKING
2) Use vegetable spray on 8 8-ounce ovenproof custard cups.
3) In a bowl, add egg whites and beat till white and fluffy.
4) Add in the cream of tartar, 2 tablespoons of the honey and vanilla and whisk till the egg forms stiff peaks.
5) In a another bowl, add evaporated skim milk and beat till fluffy.
6) Mix in the rest of the honey and rum extract and continue beating till soft peaks.
7) Gently fold in the beaten egg mix into the milk mix.
8) Add into the custard cups and place on the bottom shelf till well-risen and lightly browned.

SERVING
9) Add a tablespoon of Ruby Raspberry Sauce on each soufflé and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Drink: 
Alcohol
Interest: 
Party
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
8

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