Kahlúa Soufflé with Ground Espresso
Appears in Cook's Illustrated September/October 2000
WHY THIS RECIPE WORKS
Our simple, foolproof soufflé recipe began with a base of bouille (a paste made from flour and milk), enhanced with butter and extra flour for a creamy rather than foamy soufflé. We whipped the egg whites with cream of tartar and granulated...