Hot coffee souffle recipe

• 250 ml (8.8fl oz) milk
• 2 tbsp instant coffee granules
• 80 g (2.8oz) golden caster sugar
• 3 medium eggs
• 50 g (1.8oz) unsalted butter
• 15 g (0.5oz) corn flour
• 40 g (1.4oz) plain flour
• 1 pinch salt
• 1 cup cocoa to dust
• 1 cup icing sugar to dust

1. Preheat the oven to 200C.
2. Butter and dust the inside of 6 souffle ramequins with cocoa powder.
3. Put the milk into a small saucepan and add the sugar.
4. Bring to the boil then remove from the heat.
5. Add the coffee and stir until dissolved.
6. Separate the eggs.
7. Melt the butter in a small saucepan, them remove from the heat.
8. Add the flour and corn flour and beat with a wooden spoon.
9. Put the pan back on the heat and cook whilst stirring constantly for 1 minute.
10. Add the warm milk a bit at the time and take the mixture to the boil.
11. Take off the heat, then whisk in the yolks.
12. Whisk the egg whites with a pinch of salt until soft pick forms.
13. Fold them gently into the coffee mixture.
14. Fill the ramequin to the top, making sure to clean any drip.
15. Cook for 15 minutes in the oven.
16. Dust with icing sugar and serve immediately - drop a scoop of vanilla ice cream in the middle after opening it gently with a teaspoon.

milk, coffee granules, golden caster, eggs, butter, corn flour, flour, salt, cocoa, icing sugar

Taken from www.lovefood.com/guide/recipes/20703/hot-coffee-souffl-recipe (may not work)