Toasted Coconut Souffle

Categories: pudding-custards-mousse- flan

Ingredients

• 3/4 cup sweetened shredded coconut
• Butter, softened
• Sugar
• 5 large eggs at room temperature, separated
• 1/8 tsp. salt
• 3 Tbsp. flour
• 1 cup milk
• 1 tsp. vanilla extract

Directions

1. Toast coconut in preheated 325 degree oven 5 minutes, or until light brown. Crumble, reserving 2 Tbsp. for topping, and set aside. Put egg yolks in small bowl of electric mixer and egg whites in large bowl. Add salt to whites and set aside.
2. Melt 3 Tbsp. butter in saucepan oven medium heat and blend in flour. Gradually stir in milk and cook, stirring, until smooth and thickened. Stir in 1/4 cup sugar, the vanilla and coconut. Remove from heat. Beat yolks until thick and lemon colored. Gradually add to cooked mixture, beating well.
3. Beat egg whites until stiff but not dry and soft peaks form. Gradually pour cooked mixture into whites. Using rubber spatula, fold in whites lightly but evenly. Pour into soufflé dish and bake in preheated 375 degree oven 25 to 30 minutes. Or set in pan of hot water and bake at 350 degrees, 1 hour.

4. Sprinkle reserved coconut on top and serve at once.

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