Hot coffee soufflé recipe
An intensely rich and smooth hot coffee soufflé, the perfect ending to any dinner party! I serve mine with a pure Madagascan vanilla ice cream drop.
Ingredients
- 250 ml milk
- 2 tbsp instant coffee granules
- 80 g golden caster sugar
- 3 medium eggs
- 50 g unsalted butter
- 15 g corn flour
- 40 g plain flour
- 1 pinch salt
- 1 cup cocoa to dust
- 1 cup icing sugar to dust
Details
- Cuisine: French
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200C. Butter and dust the inside of 6 soufflé ramequins with cocoa powder.
- Put the milk into a small saucepan and add the sugar. Bring to the boil then remove from the heat. Add the coffee and stir until dissolved. Separate the eggs.
- Melt the butter in a small saucepan, them remove from the heat. Add the flour and corn flour and beat with a wooden spoon.
- Put the pan back on the heat and cook whilst stirring constantly for 1 minute. Add the warm milk a bit at the time and take the mixture to the boil. Take off the heat, then whisk in the yolks.
- Whisk the egg whites with a pinch of salt until soft pick forms. Fold them gently into the coffee mixture. Fill the ramequin to the top, making sure to clean any drip.
- Cook for 15 minutes in the oven. Dust with icing sugar and serve immediately - drop a scoop of vanilla ice cream in the middle after opening it gently with a teaspoon.
Recipe courtesy of Carte Noire Instinct. For all Carte Noire updates please visit the Carte Noire Facebook page.
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