Coffee Souffles
SERVES 4
PREP 15 minutes + 15 minutes to chill
COOK 20 minutes
COST $2 a serve
Ingredients:
- ½ cup milk
- 2 eggs, separated
- 2 tablespoons caster sugar, plus 1 tablespoon extra
- 1½ tablespoons cornflour
- 2 teaspoons instant coffee
- 80g butter, at room temperature, plus 5g extra, melted
- 2 egg whites, extra
- 2 tablespoons icing sugar, plus extra, to dust
- Whipped cream, to serve
Directions:
- Whisk milk, egg yolks, caster sugar, cornflour and coffee in a saucepan over low heat for 5 minutes or until mixture boils and thickens. Whisk in butter. Transfer to a heatproof bowl. Cover surface directly with baking paper; chill for 15 minutes.
- Meanwhile, preheat oven to 200ºC/180ºC fan-forced. Brush 4 x ¾-cup straight-sided ovenproof dishes with extra melted butter. Sprinkle 1 teaspoon of extra caster sugar in each dish, tilting and turning dishes to evenly coat; shake out excess. Place on an oven tray.
- Using an electric mixer, beat egg whites and extra egg whites in a large, dry, clean bowl until soft peaks form. Add icing sugar; beat until combined. Stir a large spoonful of egg white into coffee custard; fold in remaining egg white until just combined. Spoon into prepared dishes; lightly level surfaces. Bake for 12 minutes or until well risen. Top with whipped cream. Dust with extra icing sugar. Serve at once.
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