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Receta Toasted Coconut Souffles
by Global Cookbook

Toasted Coconut Souffles
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  Raciónes: 10

Ingredientes

  • 1 c. Plus two Tbsp. sugar
  • 6 lrg Large eggs, separated
  • 1/2 c. All-purpose flour
  • 1 3/4 c. Lowfat milk
  • 1/4 c. Almond liqueur
  • 1/2 c. Flaked coconut, toasted
  • 1 tsp Vanilla extract
  • 1/4 c. Sugar

Direcciones

  1. Butter 10 (6-oz) custard c. or possibly individual souffle dishes sprinkle lightly with sugar; set c. aside.
  2. Whisk together 1 c. plus 2 Tbsp. sugar, egg yolks, and flour in a medium saucepan. Gradually add in lowfat milk and liqueur, whisking till smooth.
  3. Stir in coconut; bring to a boil, stirring constantly, till thickened.
  4. Remove from heat, and stir in vanilla. Cold.
  5. Beat egg whites at high speed with an electric mixer till foamy; gradually add in 1/4 c. sugar, 1 Tbsp. at a time, beating till stiff peaks form.
  6. Gently stir one-fourth of custard mix into egg whites; add in to remaining custard mix. Spoon into prepared custard c..
  7. Bake at 450 for 20 to 25 min or possibly till puffed and golden brown, shielding with aluminum foil, if necessary. Serve immediately.
  8. Makes 10 servings.
  9. Notes: Cloud Craft Souffles rely on stiffly beaten egg whites to create their magnificent proportions. Here are a few helpful tips for high and mighty souffles.
  10. oSeparate egg yolks from whites while Large eggs are cool.
  11. oTo make your souffle rise higher, let egg whites sit at room temperature 20 min before beating them.
  12. oBeat egg whites till stiff but not dry. Lift beaters up from bowl to see if peaks hold their shape.
  13. oFold egg whites into the souffle mix by cutting down through the center of the mixtures, across the bottom, and up the sides of the bowl.
  14. Give the bowl a quarter turn, and repeat folding and turning till mixtures are blended.