More yummers!

 I have never made or even eaten a souffle before, and I saw this recipe that used coconut milk and white chocolate and I had to at least try it. Most souffles have rum in them, so I looked up a substitution and used one that I had the contents of in the pantry/fridge. I followed the recipe ingredients to a "t" but didn't do exactly what it said in the whole process but tried super hard to b/c I really wanted them to turn out edible. Plus I ended up having a ton of extra so I accidentally over-filled my baby ramekins and 90% of them over-flowed, but they didn't collapse! Plus I think it could fill at least 4 more ramekins. These little ramekins are only 4 oz. dishes (which is what the recipe calls for) but they were so rich and divine that I could only eat one! I also figured out that the oven isn't as hot on one side so I had to return three to the oven for a few extra minutes on the warmer side to cook and brown a little more. Jeff isn't a huge coconut fan, unlike myself, and said it could do without the shredded coconut flakes, but I don't know if it would taste the same without it?
It may be a lot of work for these little cups but COMPLETELY WORTH IT!

Coconut White Chocolate Souffle

1 1/2 c. whole milk (we always have this in the fridge)

1/2 c. coconut milk (I used the pure fatty kind, not lite/light)

8 large eggs, separated

1/2 c. + 6 Tbsp. sugar (I used organic)

2/3 c. flour

4 oz. white chocolate (I used chips) 

1/2 c. unsweetened coconut flakes (I accidentally used sweetened)

2 Tbsp. butter, melted (I used coconut oil instead)

2 Tbsp. coconut flavored rum

OR 

grape/pineapple/apple juice of equal amount + 1/2 tsp. vanilla/almond extract   

 powdered sugar for dusting

In a medium sauce pot heat: whole milk & coconut milk. Bring to a simmer over med-low stirring occassionally.

In a separate bowl, mix egg yolks with 1/2 cup sugar and flour. Place the egg white in a deep bowl you plan to beat them in later and chill in fridge.

Add 1/3 of warm milk mix to yolk mix in bowl and whisk, again.(I know this step seems silly but you don't want to scramble/cook the yolks by adding too much hot liquid all at once - you will know if you did this if you have chunks of egg yolk)

Pour the yolk/milk mix from bowl to sauce pot with warm milk mix. Stir until thickened over med-low heat (3-4 minutes) and add the white chocolate until melted and smooth. Mix in coconut flakes also and turn off heat. 

Pour warm thickened milk/yolk mixture into bowl and cover with plastic wrap/plate to prevent film/layer from forming. Let it cool to room temperature!

Grease (with melted butter) 8 ramekins (4 oz. size) and sugar coat them (4 Tbsp.) then place them on a baking sheet. Preheat the oven to 425 degrees Fahrenheit.

Bring out the egg whites in chilled bowl and whip until frothy, then add 2 Tbsp. sugar and whip until soft peaks form. (I strongly suggest using a mixer of some kind b/c unless you have mad hand whipping skills this could give you carpel tunnel)

Beat bowl of cooled milk/yolk with rum/substitute until smooth.

Fold 1/3 egg whites into milk/yolk mixture until well incorporated. (I saw a sweet trick on a cooking show the other day where you don't use a spatula to fold in your egg whites, you used a large whisk instead and tap the contents through to keep a lot of the fluffy airiness but mixes well too) Fold in remaining egg whites to the milk/yolk mixture.

Pour into ramekins (I would guess about 3/4 full so they don't over-flow like mine did) on cooking sheet and bake 12-14 minutes (watch closely) & souffle is risen 1 inch above the rim and centers are set (aka not jiggly). 

Transfer ramekins from cooking sheet (the best thing I found to do this and not destroy the souffles was a set of rubber canning tongs/grabbers) to plates and dust with powdered sugar. Serve immediately!