Espresso and Kahlua Souffle Recipe

LearnToCook’s very own Chef Mark prepared the following recipe as part of ABC 7 Chicago’s Morning News Show. Chef Mark demonstrated the simplicity of preparing this recipe that is typically intimidating to the average home cook.

Espresso and Kahlua Soufflé Recipe

1-1/2 Tbsp granulated sugar
¾ cup milk
2 Tbsp unsalted butter
2 Tbsp all purpose flour
2 large egg yolks at room temperature
4 large egg whites at room temperature
1 tsp. cream of tartar
1 tsp instant espresso and 1T. coffee liqueur
1/3 cup granulated sugar
3 Tbsp unsweetened dutch process cocoa powder

1. Coat generously 4, 8 oz. ramekins with a baking or cooking spray. Sprinkle granulated sugar to thoroughly coat the inside. Be sure to rotate the dish to evenly distribute the sugar. Pour out any excess. Lower the oven rack to the lower third of the oven. Pre-heat oven to 375 degrees F
2. Put ramekins on a cookie sheet tray
3. For Espresso Kahlua, add 1 tsp. of instant espresso powder in a bowl and add 1 T of Kahlua microwave. 20 seconds to to dissolve. Reserve
4. Heat milk until it steams and gets hot in saucepan
5. Melt butter and oil in another small saucepan. Whisk in flour and cook stirring for a minute or so
6. Slowly whisk in the hot milk and cook over medium-low heat stirring until the mixture looks like a thick pancake batter, this may take 2-3 minutes
7. Place ingredients in a clean new bowl allowing cool slightly
8. Then whisk in the egg yolks, one at a time, until incorporated
9.  At this point add the espresso and Kahlua mixture
10. Then fold in the 1/3 cup of sugar and cocoa powder throughout

For The Egg Whites
11. Ensure that the bowl you are whipping the egg whites in is perfectly free of oil
12. Beat egg whites with electric mixer on medium speed until foamy. Add the cream of tartar, gradually increase speed until high and beat until shiny and stiff, but not dry. DO not overbeat. Should be the same texture as foamy milk as for a cappuccino
13. Using a rubber spatula, stir a third of the whites in the egg-yolk mixture. Gently fold in the remaining egg whites just until evenly distributed
14. Allow a few streaks of white to remain this will help with the lift
15. Then spoon the mixture into the ramekins, ensuring no drops have fallen on the top of the ramekins
16. Bake until risen and firm to the touch
17. Total baking time should be 27-28 minutes
18. Serve right away!

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