Skopelos Coffee Souffles with Kahlua Mocha Sauce

This recipe comes to us from Skopelos Cafe.

Coffee Souffles With Kahlua Mocha Sauce

1/2 cup milk
2 teaspoon cornstarch
1 teaspoon instant coffee granules
5 tablespoon granulated sugar
1/2 teaspoon vanilla
3 large egg whites
1/4 teaspoon cream of tartar
Confectioners sugar for garnish

In a small saucepan, mix together milk, cornstarch, coffee granules and 1 Tbsp. sugar (granulated) until smooth. Cook whisking over moderate heat, until pudding boils and is thickened 2-3 minutes. Transfer to a container. Stir in vanilla and cover with plastic wrap directly on mixture and allow to cool until warm. Preheat over to 400 degrees.

Lightly oil 2 (6 oz.) ramekins and sprinkle each with 1/2 Tbsp. granulated sugar. Beat egg whites with cream of tartar and a pinch of salt in a bowl until soft peaks. Gradually add remaining 3 Tbsp. of granulated sugar beating until whites hold stiff peaks. Combine one fourth of whites into pudding to lighten and fold remaining whites gently and thoroughly. Place mixture into ramekins and bake on baking pan until puffed and golden brown, about 15 minutes. Remove and lightly dust with confectioner sugar and serve immediately with Kahlua Mocha Sauce.

Kahlua Mocha Sauce:

1 tablespoon brewed coffee
1 tablespoon Kahlua
1 oz. semisweet chocolate, chopped
1/4 teaspoon vanilla
1/8 teaspoon cornstarch
Pinch of cinnamon

Cook all ingredients in a small saucepan, whisking over low heat until smooth and thickened, about 2 minutes. Remove from heat and cool to warm before serving.