Mocha Souffle

• 1 cup canned evaporated skim milk
• 1 1/2 teaspoons vanilla
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon orange liqueur or 1 tablespoon coffee-flavored liqueur
• 2 teaspoons instant coffee crystals
• 6 egg whites
• 1/2 teaspoon cream of tartar
• 3 tablespoons unsweetened cocoa powder

1. Allow egg whites to stand at room temperature for 30 minutes.
2. Meanwhile, in a saucepan combine the sugar, cornstarch, cocoa powder, and coffee crystals. Stir in milk all at once. Cook and stir over medium heat until bubbly; cook and stir for 2 minutes more. Remove from heat.
3. Stir in liqueur and vanilla. Pour into a large bowl. Cover surface of mixture with clear plastic wrap. Set aside.
4. In a large mixing bowl beat egg whites and cream of tartar until stiff peaks form (tips stand straight). Fold about one-fourth of the egg whites into the chocolate mixture to lighten. Fold in remaining egg whites.
5. Gently pour mixture into an ungreased 2- to 2-1/2-quart souffli dish.
6. Bake in a 375 degree F. oven for 20 to 25 minutes or until a knife inserted near the center comes out clean. Serve immediately.

milk, vanilla, sugar, cornstarch, orange liqueur, instant coffee crystals, egg whites, cream of tartar, cocoa

Taken from www.food.com/recipe/mocha-souffle-173542 (may not work)