Irish coffee soufflé

Name: Irish coffee soufflé
Yield: For 6
Cuisine: Irish
Ingredients: Pinch of salt; 4 to 5 tablespoons Irish whiskey; powdered sugar, in a shaker; ¼ teaspoon cream of tartar (optional); 1⅓ cups (3¼ dL) milk 2 tablespoons instant coffee granules; 1 teaspoon vanilla extract; 1⅓ cups (3¼ dL) milk 2 tablespoons instant coffee granules; 2 tablespoons all-purpose flour; 2 tablespoons potato starch; ½ cup (100 g) plus 2 tablespoons granulated sugar; 6 eggs, separated

Preparation info

For
6

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

1⅓ cups (3¼ dL) milk 2 tablespoons instant coffee granules

Europe
Iran
France
Lunch
Dessert
Vegetarian
Mediterranean

Method

Butter and lightly sugar the inside of the mold. In a medium-sized, saucepan, bring the milk to a simmer over low heat with the coffee and vanilla. While the milk is warming, whisk the ½ cup sugar gradually into the egg yolks, beating them until they are thick and “make a ribbon,” 1 or 2 minutes. Beat in the flour and potato starch. Whisk in the hot milk, pouring in a slow stream and then more