| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dutch | Not, Sent | 8 | Servings |
INGREDIENTS
| Butter-flavor cooking spray | ||
| 2 | tb | Sugar |
| 1 1/2 | c | Skim milk |
| 3/4 | c | Sugar |
| 2/3 | c | Dutch process cocoa or unsweetened cocoa |
| 3 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 1 | oz | Semisweet chocolate |
| 3 | lg | Egg yolks |
| 5 | lg | Egg whites |
| 1/4 | ts | Cream of tartar |
| 1/3 | c | Sugar |
| 1 | Bar (3 oz) premium white chocolate; chopped | |
| 2 | tb | Skim milk |
| 1 | tb | White rum |
INSTRUCTIONS
Preheat oven to 400°. Coat 8 (6-ounce) ramekins with cooking spray; sprinkle with 2 tbsp sugar. Place on a baking sheet; set aside. Combine 1 1/2 cups milk, 3/4 cup sugar, cocoa, flour, and salt in a large saucepan; cook 5 minutes over medium-high heat, stirring constantly with a whisk until mixture thickens and comes to a boil. Cook and additional 30 seconds, stirring constantly. Remove from heat; add semisweet chocolate, stirring until melted. Gradually add chocolate mixture to egg yolks, stirring well. Return mixture to pan. Cook 2 minutes over medium heat, stirring constantly. Spoon mixture into a large bowl; cool to room temperature, stirring constantly. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture. Spoon batter evenly into prepared ramekins. Bake souffles at 400° for 20 minutes or until puffy and set. Combine white chocolate and 2 tbsp milk in a small saucepan; cook over low heat until chocolate melts. Remove from heat; stir in rum. Cut into each souffle with a spoon; pour 1 tbsp sauce over each souffle. Serve immediately. NOTES : Per serving: cals - 289 - 24%ff, fat - 7.8g Recipe by: Cooking Light - November/December 1997 Posted to recipelu-digest Volume 01 Number 328 by The Taillons <[email protected]> on Nov 29, 1997
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