Coffee soufflés with pecan praline cream

coffee soufflés with pecan praline cream


pecan praline cream


1.Make pecan praline cream. Place nuts on greased oven tray. Stir water and sugar in small saucepan over heat, without boiling, until sugar dissolves.
2.Bring to the boil, boil, uncovered, without stirring, about 3 minutes or until mixture turns golden brown. Quickly pour evenly over nuts, cool. When set, break into pieces, blend or process until finely ground. Combine praline and cream in small bowl.
3.Preheat oven to 200°C (180°C fan-forced). Grease six ¾ cup (180ml) soufflé dishes. Sprinkle inside of dishes with sugar, shake away excess. Place dishes on oven tray.
4.Melt butter in medium saucepan, add flour; cook, stirring, over heat until mixture bubbles and thickens. Remove from heat, gradually stir in combined milk and coffee, stir over heat until mixture boils and thickens.
5.Meanwhile, beat egg yolks and sugar in small bowl with electric mixer until thick and creamy, gradually beat in coffee mixture. Transfer mixture to large bowl.
6.Beat egg whites in small bowl with electric mixer until soft peaks form, fold into coffee mixture, in two batches. Pour mixture into dishes.
7.Bake soufflés about 15 minutes or until puffed and browned.
8.Serve soufflés immediately with praline cream.

Soufflés must be made just before serving.


Related stories