Ingredients:
- 2 tablespoons butter or margarine
- 1 ½ tablespoons all-purpose flour
- 2 tablespoons instant coffee powder
- ½ cup hot milk
- 1 tablespoon Grand Marnier liqueur or other orange liqueur
- 5 eggs, separated
- 5 tablespoons sugar
- ¼ cup slivered Brazil nuts
- 1 tablespoon more sugar
- Whipped cream
Instructions:
- Preheat oven to 350°F (175°C). Generously butter a 1-quart soufflé mold or casserole dish. Sprinkle with sugar and rotate to coat sides and bottom evenly. Refrigerate.
- Melt butter or margarine in a medium saucepan over low heat. Add flour. Stir over low heat for 4 to 5 minutes.
- Dissolve instant coffee powder in hot milk. Slowly add to the flour mixture. Stir constantly over low heat until smooth and thick. Stir in liqueur. Remove from heat.
- Beat egg yolks with 3 tablespoons of sugar until thickened and lemon-colored. Stir into the milk-flour base.
- Beat egg whites until frothy. Add the 2 remaining tablespoons of sugar. Beat until peaks form when beaters are lifted from the bowl. Fold into the soufflé base.
- Roll slivered Brazil nuts in 1 tablespoon of sugar. Sprinkle over the soufflé.
- Bake in a preheated oven for 40 to 45 minutes. Serve at once with cold whipped cream.
Makes 6 servings.
