Mexican Kahlúa Soufflé

Serves: 6
Total Calories: 123


1 tablespoon cornstarch
1 cup evaporated milk
3 eggs, separated
5 tablespoons sugar, divided
1 tablespoon unflavored gelatin
1/2 cup Kahlúa
1/4 teaspoon vanilla extract
pinch of salt


Mix cornstarch with a little water and add to milk. Cook over low heat, stirring constantly, until thickened. Beat egg yolks lightly with 4 tablespoons sugar. Soften gelatin in 1/4 cup water. Add yolks and gelatin to milk and cook for 5 minutes, stirring constantly. Allow to cool slightly and add Kahlúa and vanilla. Add salt and remaining 1 tablespoon sugar to egg whites, and beat until standing in peaks. Fold into the yolk mixture, pour into soufflé dish, and chill until set.

Nutritional Facts:

Serves: 6
Total Calories: 123
Calories from Fat: 40

This Mexican Kahlúa Soufflé recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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