Cookie
Administrator
1 tbsp. butter, at room temperature
5 tbsp. granulated sugar
1/4 cup cornstarch
3 tbsp. packed light brown sugar
3 tbsp. unsweetened cocoa powder
1 1/2 tsp. instant espresso powder
1/4 tsp. ground cinnamon
1 1/4 cups evaporated fat free milk
2 tsp. vanilla extract
6 large egg whites, at room temperature
1/8 tsp. salt
Preheat the oven to 400F. Coat six 7-ounce ovenproof coffee cups, souffle dishes, or custard cups with the butter. Dust evenly using 2 tablespoons of the granulated sugar. Place on a baking sheet.
In a medium saucepan, whisk together 2 tablespoons of the remaining granulated sugar, the cornstarch, brown sugar, cocoa, espresso powder, and cinnamon. Whisk in the milk.
Whisk over medium heat for 5 minutes, or until the mixture comes to a boil and thickens. Remove from the heat. Whisk in the vanilla. Place a sheet of plastic wrap directly onto the surface of the milk mixture to prevent a skin from forming.
Place the egg whites and salt in a large bowl. Using an electric mixer on high speed, beat until foamy. Gradually beat in the remaining 1 tablespoon granulated sugar until stiff, glossy peaks form.
Gently stir about 1/3 of the egg whites into the milk mixture to lighten it. Then pour the milk mixture over the beaten whites. Fold together until no white streaks remain. Evenly divide among the prepared cups.
Bake for 13 to 15 minutes, or until puffed and firm to the touch. Serve immediately.
Makes 6 servings.
5 tbsp. granulated sugar
1/4 cup cornstarch
3 tbsp. packed light brown sugar
3 tbsp. unsweetened cocoa powder
1 1/2 tsp. instant espresso powder
1/4 tsp. ground cinnamon
1 1/4 cups evaporated fat free milk
2 tsp. vanilla extract
6 large egg whites, at room temperature
1/8 tsp. salt
Preheat the oven to 400F. Coat six 7-ounce ovenproof coffee cups, souffle dishes, or custard cups with the butter. Dust evenly using 2 tablespoons of the granulated sugar. Place on a baking sheet.
In a medium saucepan, whisk together 2 tablespoons of the remaining granulated sugar, the cornstarch, brown sugar, cocoa, espresso powder, and cinnamon. Whisk in the milk.
Whisk over medium heat for 5 minutes, or until the mixture comes to a boil and thickens. Remove from the heat. Whisk in the vanilla. Place a sheet of plastic wrap directly onto the surface of the milk mixture to prevent a skin from forming.
Place the egg whites and salt in a large bowl. Using an electric mixer on high speed, beat until foamy. Gradually beat in the remaining 1 tablespoon granulated sugar until stiff, glossy peaks form.
Gently stir about 1/3 of the egg whites into the milk mixture to lighten it. Then pour the milk mixture over the beaten whites. Fold together until no white streaks remain. Evenly divide among the prepared cups.
Bake for 13 to 15 minutes, or until puffed and firm to the touch. Serve immediately.
Makes 6 servings.
