I don’t think I’ve ever eaten a souffle but I may need to overcome this deficiency. My recipe box is full of souffle recipes which must have been popular with the cook at that time.
This souffle features coffee as it’s main flavor, perfect for dessert. It’s also a great way to use leftover coffee!
Coffee Souffle
1 1/2 cups brewed coffee
3/4 cup milk
3/4 cup sugar
1 tablespoon gelatin
3 eggs
Put coffee, milk, gelatin and 1/2 the sugar in a double boiler. Cook for a few minutes. Then add the beaten yolks and rest of sugar. Cook for 10 minutes or so. Take off and add beaten whites & vanilla.
As with most old recipes, the ingredients and instructions are a bit incomplete. Note that the 3 eggs should be separated and used separately. Also, the baking method is not mentioned. Souffles are typically baked in a souffle dish for 20-25 minutes at 400F. The souffle will rise a couple inches above the rim and will become a golden brown.
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