Coconut-rum Souffles With Chocolate-rum Sauce

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 3 cups milk (use full-fat)
• 1 1/2 cups sweetened flaked coconut, toasted
• 6 large eggs, separated
• 1 1/4 cups sugar
• 1/2 cup all-purpose flour
• 2 tablespoons dark rum
• 1 tablespoon vanilla extract
• confectioners' sugar
• 8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
• 1/2 cup whipping cream
• 2 tablespoons dark rum

Recipe

• 1 butter ten 2/3-cup soufflé dishes (or ramekins); dust with sugar; arrange on a baking sheet.
• 2 combine milk and 1 cup coconut in medium saucepan; bring to boil; remove from heat and cover; let stand 30 minutes; strain; discard coconut (or make up some rice pudding and stir it in); return milk to saucepan and boil until reduced to 2 cups, about 15 minutes (can be made 1 day ahead; cover and chill).
• 3 preheat oven to 425°f.
• 4 whisk yolks, 1 cup sugar and flour in large saucepan until blended; gradually whisk in milk and rum; bring to boil over medium heat, whisking constantly; pour into large bowl; stir in vanilla; cool custard until warm, stirring occasionally, about 8 minutes.
• 5 beat whites in large bowl to soft peaks; gradually add ¼ cup sugar; beat until stiff but not dry; fold 1/3 of whites into warm custard; fold in remaining whites; fill soufflé dishes halfway with batter; sprinkle 1 ½ tsps coconut over each; spoon remaining batter over, dividing equally; top each with about ½ tsp coconut.
• 6 place baking sheet with soufflés in oven and bake soufflés until puffed and golden, about 15 minutes; sift confectioners’ sugar over them; serve immediately, passing warm chocolate sauce separately; remember – a souffle waits for no one!
• 7 for chocolate-rum sauce: stir chocolate and cream in medium saucepan over low heat until melted and smooth; mix in rum.