Coconut And White Chocolate Souffles With Mango Rum Sauce

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An emeril lagasse recipe.

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Steps

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For the mango-rum sauce:.

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In a 1-quart saucepan , combine all of the ingredients except the rum and bring to a boil.

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Reduce the heat to a simmer and cook the mangoes until tender , about 10 minutes.

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Remove from the heat and place in a blender.

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Puree until smooth , about 30 seconds.

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Remove from the blender , stir in the rum and serve the warm sauce with the souffles.

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Yield: about 2 cups.

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Souffles:.

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In a 2-quart saucepan over medium heat , combine the milk and coconut milk and bring to a simmer.

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In a large mixing bowl , combine the egg yolks with 1 / 2 cup of the sugar and the flour and whisk until well-blended and pale yellow in color.

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Add about 3 of the heated milk mixture to the bowl with the egg mixture and stir to combine.

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Pour the contents of the bowl into the saucepan , and cook , stirring , until the mixture thickens and coats the back of a spoon , 3 to 4 minutes.

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Do not allow the mixture to boil.

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Once thickened , remove the saucepan from the heat and add the white.

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Ingredients

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mango, fresh ginger, water, sugar, white rum, whole milk, unsweetened coconut milk, eggs, all-purpose flour, white chocolate, unsweetened flaked coconut, butter, coconut rum, powdered sugar