Coconut‑Curry Soufflé

Ingredients

• 3 large egg whites
• 2 large egg yolks
• 120 ml coconut milk
• 15 g all-purpose flour
• 30 g granulated sugar
• 1/4 tsp garam masala
• 1/8 tsp cream of tartar
• 10 g butter
• pinch salt

Instructions

1. 1

   Preheat the oven to 190°C (375°F) and butter two ramekins, then dust with a little flour.

2. 2

   In a saucepan, whisk coconut milk, flour, sugar, garam masala, and a pinch of salt over low heat until smooth; cook 2‑3 minutes, then remove and let cool slightly.

3. 3

   Separate the egg yolks from the whites. Stir the yolks into the warm coconut mixture, then fold in the melted butter.

4. 4

   In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.

5. 5

   Gently fold the beaten egg whites into the coconut mixture in three additions, being careful not to deflate the batter.

6. 6

   Divide the batter evenly between the prepared ramekins, smooth the tops, and place on a baking sheet.

7. 7

   Bake for 18‑20 minutes, until the soufflés have risen and the tops are golden; serve immediately.