Kahlúa Soufflé with Ground Espresso

Name: Kahlúa Soufflé with Ground Espresso
Yield: Serves 6 to 8
Cuisine: French
Ingredients: 3 tablespoons, unsalted butter at room temperature; 3/4 cup, granulated sugar; 2 teaspoons, sifted cocoa powder; 5 tablespoons, unbleached all-purpose flour; 1/4 teaspoon, table salt; 1 cup, whole milk; 5 , large eggs, separated; 3 tablespoons, Kahlúa; 1/8 teaspoon, cream of tartar; 1 tablespoon, finely ground espresso

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Appears in Cook's Illustrated September/October 2000

Desserts or Baked Goods

French

Puddings, Custards, Gelatins, & Souffles

Many soufflés are foamy, flavorless, and temperamental. Here is a creamier, richer, more stable dessert that takes only minutes to prepare.

SERVES6 to 8

TIME1 hour

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...

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