Recipe - Toasted Corn And Peanuts

1 cup Plus two tablespoons sugar
6 lg Eggs; separated
One half cup Allpurpose flour
1 Three fourths cup Milk
One fourth cup Almond liqueur
One half cup Flaked coconut; toasted
1 teaspoon Vanilla extract
One fourth cup Sugar

Butter 10 (6ounce) custard cups or individual soufflé dishes sprinkle
lightly with sugar; set cups aside.

Whisk together 1 cup plus 2 tablespoons sugar, egg yolks, and flour in a
medium saucepan. Gradually add milk and liqueur, whisking until smooth.
Stir in coconut; bring to a boil, stirring constantly, until thickened.

Remove from heat, and stir in vanilla. Cool.

Beat egg whites at high speed with an electric mixer until foamy; gradually
add One fourth cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently stir onefourth of custard mixture into egg whites; add to remaining
custard mixture. Spoon into prepared custard cups.

Bake at 450° for 20 to 25 minutes or until puffed and golden, shielding
with aluminum foil, if necessary. Serve immediately. Makes 10 servings.

Notes: Cloud Craft Soufflés rely on stiffly beaten egg whites to create
their magnificent proportions. Here are a few helpful tips for high and
mighty soufflés.

•Separate egg yolks from whites while eggs are cold.

•To make your soufflé rise higher, let egg whites sit at room temperature
20 minutes before beating them.

•Beat egg whites until stiff but not dry. Lift beaters up from bowl to see
if peaks hold their shape.

•Fold egg whites into the soufflé mixture by cutting down through the
center of the mixtures, across the bottom, and up the sides of the bowl.
Give the bowl a quarter turn, and repeat folding and turning until mixtures
are blended.

Recipe by: Southern Living 1997

Posted to MCRecipe Digest V1 #1051 by Suzy Wert SuzyWert@aol.com on Jan
25, 1998