Mocha Souffle with Rum (1967)

Preheat over to 375 degrees.

1. In a heavy saucepan, combine over low heat 3 tablespoons melted butter and 4 tablespoons flour.

2. Stir 1 cup of milk in gradually. Continue to stir until thickened, then take from the heat.

3. Beat together until light, then stir into milk mixture:

• 5 egg yolks
• 1/2 cup sugar
• 2 tablespoons dark rum
• 3 tablespoons instant coffee, or to taste
• 1 pinch salt

4. Beat 6 egg whites until stiff, then gently fold into the above mixture.

5. Pour mixture into an ungreased souffle dish, set into a shallow pan of water, and transfer the two into preheated oven.   Bake 35 minutes for a soft, creamy souffle, and 45 to 50 minutes for an airy, medium-dry souffle.

6.  Serve with softened ice cream sauce of 1/2 pint heavy cream, whipped, and 1 pint soft coffee ice cream. 

(Origin - "The Chocolate and Coffee Cookbook" by Lillian Langseth-Christensen and Carol Sturm Smith, 1967. Aside: Lillian Langseth-Christensen was a writer for Gourmet magazine and author of many cookbooks. including "Gourmet's Old Vienna Cookbook.")