White Chocolate Coconut Souffle 2007

Since it was the first time to make a souffle in my life, I picked this one as the first base cream was made and allowed to cool. I figured if anything went wrong at this point not much wasted. Then I collected my thoughts, and proceeded with preparing the custard cups, and beating the whites. Everything still okay. I placed everything on a cookie sheet, and baked exactly 14 minutes. I like the recipe because I could make half a recipe, which breaks down perfectly. Half a recipe gave me 5 ...7 ounce custard cup portions, so this recipe goes a long way..and each size portion was exactly enough. It didn’t begin to fall at all until about 7 minutes after out of the oven, and didn’t collapse when spoon was inserted either. So is a nice one for company. The taste is sweet, sweet, coconut flavour, and would also go nicely with a strawberry ice cream or any fruit flavoured ice cream along side. Nice nice recipe, one that I will make again and again.

ingredients

Souffles
1 1/2 cups whole milk
1/2 cup unsweetened coconut milk
8 large eggs, separated
1/2 cup sugar, plus
6 tablespoons sugar
2/3 cup all-purpose flour
4 ounces white chocolate
1/2 cup unsweetened flaked coconut
2 tablespoons melted butter
1 teaspoons vanilla
powdered sugar, for dusting

directions

1
Souffles:.
2
In a 2-quart saucepan over medium heat, combine the milk and coconut milk and bring to a simmer.
3
In a large mixing bowl, combine the egg yolks with 1/2 cup of the sugar and the flour and whisk until well-blended and pale yellow in color. Add about 3(tablespoons) of the heated milk mixture to the bowl with the egg mixture and stir to combine. Pour the contents of the bowl into the saucepan, and cook, stirring, until the mixture thickens and coats the back of a spoon, 3 to 4 minutes. Do not allow the mixture to boil.
4
Once thickened, remove the saucepan from the heat and add the white chocolate, whisking until the chocolate has melted and is completely combined. Add the coconut to the pan and stir to blend.
5
Add in the vanilla and blend.
6
Transfer hot mixture to a large, heatproof mixing bowl and place a piece of plastic wrap over the pastry cream to prevent a skin from forming while it cools.
7
Cool to room temperature before proceeding.
8
Using a pastry brush, coat the inside of each of 8 (4-ounce) ramekins with some of the melted butter. Using 4 tablespoons of the sugar, lightly coat the inside of each of the buttered ramekins with some of the sugar. Set aside until ready to use.
9
Preheat the oven to 425 degrees F.
10
Remove the plastic wrap from the pastry cream, and, using a hand held mixer with a whip attachment, beat the pastry cream until smooth. Add the rum to the pastry cream and whisk to incorporate. In a separate medium mixing bowl, add the egg whites. Using cleaned whip attachments for the mixer, beat the egg whites until they begin to turn white and foamy, 2 to 3 minutes. Gradually add the remaining 2 tablespoons of sugar to the bowl, and continue to beat the egg whites until soft peaks develop. Using a large plastic spatula, fold 1/3 of the egg whites into the pastry cream. Gently fold the remainder of the egg whites into the pastry cream base in 2 additions just until incorporated. Divide the souffle batter evenly among the 8 ramekins and place them on a sheet pan. Bake the souffles until they have risen at least 1-inch from the rim of the ramekins and the centers are set, about 12 to 14 minutes.
11
Serve the souffles as soon as they come from the oven, dusted with powdered sugar.

notes

Halved the recipe.... used also for the total of milk 1/2 cup coconut milk and 1/2 cup milk to equal one cup...(didn't want to waste the coconut milk) half recipe using 4 eggs gave me 4 and a bit 7 oz, custard cups...servings...more than enough.

Source: andrea