Coffee Souffles with Mocha Sauce

1. 1

   Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth.

2. 2

   Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl.

3. 3

   Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming.

4. 4

   Cool pudding to warm.

5. 5

   Preheat oven to 400F.

6. 6

   Lightly oil 2 (6-oz.)

7. 7

   ramekins and sprinkle each with 1/2 tablespoon granulated sugar.

8. 8

   Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks.

9. 9

   Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks.

10. 10

    Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.

11. 11

    Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes.

12. 12

    Lightly dust souffles with confectioners sugar and serve immediately with mocha sauce.

* Per serving · 4 servings · Values may vary.