Irish Cream Soufflé

Prep time: 10min
Total time: 55min
Serves 8
2 tbsp
unsalted butter, melted
30 mL
4 tbsp
sugar, divided
60 mL
3 tbsp
All Purpose Flour
45 mL
1 1/2 cups
milk
375 mL
4 tbsp
Irish Cream liqueur
60 mL
6
Large Eggs, separated
0
1/8 of the recipe
calories
160
fat
9 g
saturated fat
4 g
carbs
12 g
protein
6 g
cholestrol
180 mg
fibre
3 g
sodium
65 mg
potassium
70 mg

Directions

  1. Preheat oven to 425°F (220°C). Using 1 tbsp (15 mL) butter, grease eight 3-in (125 mL) ramekins. Using 1 tbsp (15 mL) sugar, dust the 8 ramekins.

  2. Heat remaining butter in a small saucepan on medium-high heat. Add flour and mix into a paste-like consistency. Slowly pour in milk while whisking to prevent lumps. Heat for about 10 min. or until thickened, stirring constantly.

  3. Remove from heat and stir in Irish Cream until slightly cooled. In a separate bowl, use a whisk to beat egg yolks and remaining sugar. Add a little of the milk mixture to the eggs slowly, stirring constantly to avoid cooking the eggs. Gradually add the rest of the milk and set aside to cool to room temperature.

  4. With an electric mixer or by hand, whisk egg whites to stiff peaks. Gently fold into cooled soufflé mixture. Do not over mix! Fill prepared ramekins 3/4 full with soufflé base and bake in preheated oven for about 15 min. If using a large oven-proof dish, bake the soufflé in preheated oven for 25 min.

  5. Carefully remove from oven, gently place on plates and serve immediately.

Tip

Chef Ian's top tips for a perfect soufflé • "I always separate eggs when they're really cold, so the yolk is firm. Cup your palm and crack the egg into your hand. Let the egg white drip through your fingers into a bowl and transfer the yolks to a separate bowl. Allow the eggs to come to room temperature before starting your recipe." • "Be patient and go slowly when adding the roux to the yolks so you don't cook the eggs. This is a key step and a potential danger zone. You can use a mixing cup with a spout to make pouring a little easier." • "You need to fold egg whites into the mixture gradually. I like to divide the egg whites into four with a wooden spoon and then add them in four batches. It's also important not to overstir the mixture at this point." • "You can use an electric mixer, but when you do it by hand you can feel the whites getting firmer, which prevents you from overmixing." • "You can use a thermometer to check if your soufflé is ready, just be gentle so it doesn't deflate. When the temperature reaches 165°F (64°C), the eggs are cooked and the dish is ready."