NO.3 Ginger Rum Soufflé with Coconut Crème Anglaise(international dessert recipe)

3. Ginger Rum Soufflé with Coconut Crème Anglaise

Ingredients
3 tblsp. butter
3 tblsp. flour
1/2 c. milk
1/4 oz. peeled finely chopped fresh ginger (1 tablsp.)
3 egg yolks
3 tablespoons corn starch
3/4 c. sugar
2 tblsp. Dark Rum
6 egg whites beaten until soft peaks form

Technique
In a small saucepan melt butter and add flour. Whisk in the milk and add ginger, Cook while stirring until thickened. Pour mixture in to a bowl and add yolks, sugar and corn starch. Stir until smooth. Fold in the egg whites. Pour mixture in to 4 - 8 ounce buttered soufflé molds that has been dusted with powdered sugar. Bake at 425° F for 10 to 12 minutes. Serve immediately. Dust with powdered sugar serve on a plate with the coconut crème anglaise and garnish with a sprinkle of toasted sweetened coconut.

Yield 4 – 8 oz. souffles