INGREDIENTS

INSTRUCTIONS

Butter 10 (6-ounce) custard cups or individual soufflé dishes
sprinkle lightly with sugar; set cups aside.  Whisk together 1 cup plus
2 tablespoons sugar, egg yolks, and flour  in a medium saucepan.
Gradually add milk and liqueur, whisking until  smooth. Stir in
coconut; bring to a boil, stirring constantly, until  thickened.
Remove from heat, and stir in vanilla. Cool.  Beat egg whites at high
speed with an electric mixer until foamy;  gradually add 1/4 cup sugar,
1 tablespoon at a time, beating until  stiff peaks form. Gently stir
one-fourth of custard mixture into egg  whites; add to remaining
custard mixture. Spoon into prepared custard  cups.  Bake at 450° for
20 to 25 minutes or until puffed and golden,  shielding with aluminum
foil, if necessary. Serve immediately. Makes  10 servings.  Notes:
Cloud Craft Soufflés rely on stiffly beaten egg whites to  create
their magnificent proportions. Here are a few helpful tips for  high
and mighty soufflés.  Separate egg yolks from whites while eggs are
cold.  To make your soufflé rise higher, let egg whites sit at room
temperature 20    minutes before beating them.  Beat egg whites until
stiff but not dry. Lift beaters up from bowl to  see if peaks hold
their shape.  Fold egg whites into the soufflé mixture by cutting down
through the  center of the mixtures, across the bottom, and up the
sides of the  bowl. Give the bowl a quarter turn, and repeat folding
and turning  until mixtures are blended.  Recipe by: Southern Living
1997  Posted to MC-Recipe Digest V1 #1051 by Suzy Wert
<SuzyWert@aol.com>  on Jan 25, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 204
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 115mg
Sodium: 75.2mg
Potassium: 124.3mg
Carbohydrates: 34.3g
Fiber: <1g
Sugar: 28.9g
Protein: 6g