Coffee Soufflé

Instructions

1. Prepare the ramekins
   Preheat the oven to 375°F (190°C). Butter four 6-ounce ramekins thoroughly, then coat with granulated sugar, tapping out any excess. Place the prepared ramekins on a baking sheet.
2. Make the base
   In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1 minute to create a roux. Gradually whisk in the milk and continue cooking until the mixture thickens, about 2-3 minutes.
3. Add coffee flavor
   Remove from heat and stir in the espresso powder, vanilla extract, and coffee liqueur if using. Ensure the coffee is completely dissolved. Allow to cool slightly, then whisk in the egg yolks one at a time, mixing well after each addition.
4. Beat the egg whites
   In a clean, dry bowl, beat the egg whites with the cream of tartar and salt using an electric mixer. Start on medium speed until foamy, then increase to high speed and gradually add the 4 tablespoons of sugar. Continue beating until stiff, glossy peaks form, about 2-3 minutes.
5. Fold and combine
   Gently fold one-third of the egg whites into the coffee mixture to lighten it. Then carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture. The batter should be light and airy.
6. Fill and bake
   Spoon the soufflé mixture into the prepared ramekins, filling them to about 1/4 inch from the top. Run your thumb around the edge of each ramekin to create a small channel (this helps the soufflés rise evenly). Place in the oven and immediately reduce temperature to 350°F (175°C).
7. Bake until risen
   Bake for 14-16 minutes until the soufflés have risen about 1-2 inches above the rims and are golden brown on top. They should be set around the edges but still slightly jiggly in the center.
8. Serve immediately
   Dust the soufflés with powdered sugar and serve immediately. Soufflés begin to deflate shortly after removal from the oven, so timing is crucial. Optionally, serve with a small pitcher of warm coffee cream sauce on the side.