Liqueur Souffle Recipe

How to make it

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• Preheat oven 400F (205C)
• Use the melted unsalted butter to thoroughly coat the inside of the ramekins and coat with sugar.
• Combine the flour and butter and mash into a paste.
• Combine 1/3 of the sugar with the cornstarch to get rid of the lumps from the starch. The remaining sugar will be reserved for the egg whites.
• In a pot scald the milk, pour half of the milk in with the butter and flour mixture and whisk. Pour back into pot.
• Add 1 yolk into the milk mixture let it boil over low heat, stirring constantly. Cook until mixture thickens about 1 min. Remove from the heat continue to stir 10-15 min.
• Add remaining egg yolks, vanilla, liqueur and the sugar and cornstarch to the mixture and whisk all together.
• Put the mixture in a bowl and place saran wrap directly over the mixture and refrig. for 15-20 min.
• After the base has been resting in the refrig. for 15-20 min. Whisk the batter to reconstitute it.
• Whip egg whites until they have quadrupled in volume and have a thick foamy consistency.
• Gradually whip in the reserved 2/3 of the granulated sugar. Whip to stiff peaks.
• Take 1/3 of the whites and stir into the yolk mixture to lighten.
• Gently fold in the remaining egg whites into the base.
• Pipe the batter into the ramekins just enough so there is a small mound, but do not overfill.
• Bake for 20 min. Remove souffles from the oven and sift powdered sugar lightly over the tops. Serve immediately.