Irish Mist Soufflés
- 3 tablespoons unsalted Kerrygold Irish butter*
- 9 tablespoons granulated sugar, divided
- 1/4 cup all-purpose flour
- Pinch of salt
- 1 1/4 cups milk
- 3 large egg yolks, lightly beaten
- 1/4 cup Irish Mist liqueur
- 1 teaspoon vanilla extract
- 5 large egg whites
* Kerrygold Irish butter can be found in upscale markets.
You can substitute unsalted sweet butter.
- Heat the oven to 375 degrees F. Butter eight 6-ounce ramekins
and dust with 3 tablespoons (about 1 generous teaspoon each) of the sugar. Tap out the excess.
- In a large saucepan over medium heat, melt the butter. Whisk
in the flour, 1 teaspoon at a time, and the salt until well blended. Slowly whisk in the milk. Cook, stirring constantly,
for 1 to 2 minutes, or until thickened.
- Remove from the heat and stir in 4 tablespoons of the sugar. Whisk in the yolks,
Irish Mist and vanilla extract. Set aside and let cool.
- Combine egg whites and remaining 2 tablespoons of the sugar in a medium bowl.
Beat with an electric mixer until soft peaks form. Fold one quarter of the whites into the yolk mixture to lighten it. Fold in the
remaining whites until blended. Spoon the soufflé mixture into the prepared ramekins and place in a baking pan. Add enough
hot water to come halfway up the side of the dishes.
- Bake for 30 minutes, or until the tops are browned and the soufflés are risen and set.
- Serve immediately.
Yield: 6 servings
Per serving: 188 calories; 8 g fat (4 g saturated fat; 38
percent calories from fat); 21 g carbohydrates; 97 mg cholesterol;
74 mg sodium; 5 g protein; 0.1 g fiber
Source: Irish Puddings, Tarts, Crumbles and Fools