Coffee soufflé is the perfect finale to a dinner or an indulgent afternoon treat. Coffee, often overlooked in sweet recipes, shines in this simple yet exquisite dessert. With its fluffy and soft texture, this soufflé is easy to prepare and requires only a few ingredients. Whether you use instant coffee or substitute it with strong brewed coffee, this dessert is sure to impress. Serve it warm and enjoy the delicate coffee flavor that makes it...
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Separate the egg yolks from the egg whites.
In a saucepan, combine the milk, sugar, and coffee. Heat over low heat until the coffee dissolves.
Beat the egg whites until stiff peaks form.
In another pan, melt the butter and add the flour, stirring gently. Remove from heat and gradually incorporate the sweetened milk mixture, stirring constantly.
Return the pan to low heat and cook for 2 minutes, stirring continuously.
Remove from heat, let the mixture cool slightly, and then add the egg yolks one at a time, mixing well after each addition until fully combined.
Gently fold in the beaten egg whites using a spatula with sweeping, circular motions.
Pour the mixture into individual molds greased with butter and sprinkled with sugar.
Bake in a preheated oven at 180°C (350°F) for about 30 minutes.
Turn off the oven and leave the soufflés inside for 5 minutes before serving.
Ensure the egg whites are beaten to stiff peaks for the soufflé to rise properly.
Do not open the oven door while baking to prevent the soufflé from collapsing.
Serve the soufflé immediately after baking for the best texture and presentation.
You can substitute instant coffee with strong brewed coffee for a richer flavor.
Can I use brewed coffee instead of instant coffee?
Yes, you can substitute instant coffee with strong brewed coffee for a richer flavor. Just ensure the coffee is well incorporated into the milk mixture.
Why did my soufflé collapse?
Soufflés can collapse if the egg whites are not beaten properly or if the oven door is opened during baking. Ensure stiff peaks are formed and avoid disturbing the soufflé while it bakes.
Can I prepare the soufflé mixture in advance?
It is best to bake the soufflé immediately after preparing the mixture. If left to sit, the air in the beaten egg whites may deflate, affecting the texture.
How do I know when the soufflé is done?
The soufflé is done when it has risen and the top is golden brown. You can also gently touch the top; it should feel set but still soft inside.
Can I make this soufflé dairy-free?
You can try substituting the milk with a non-dairy alternative like almond or oat milk and use a dairy-free butter substitute. However, the texture and flavor may vary slightly.
