Coconut-Rum Souffles With Chocolate-Rum Sauce

These would be great with a Latin-themed menu.

• Ready In: 50 mins
• Serves: 10

Ingredients

• 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

• Chocolate-Rum Sauce

• 8  ounces bittersweet chocolate or 8  ounces  semisweet chocolate, chopped
• 1⁄2 cup  whipping cream
• 2  tablespoons dark rum

Directions

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.