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Coconut Souffle

Course: Dessert
Cuisine: Zero-carb

Ingredients

Custard

  • 1 can Coconut cream Unsweetened -- try Trader Joes
  • .5 can Coconut milk
  • 5 egg yolks

Spices

  • 1/4 t cinnamon
  • 1 piece allspice
  • 1 lobe star anise This is 1/6 of a star

Flavorings

  • 3 drops Stevia
  • 1 drop fiorina Optional, this is a flavoring from King Arthur that I like a lot
  • 1 t vanilla

Egg whites

  • 4 whites You can use the remaining white to make meringues!
  • .25 t Cream of Tartar Optional but helpful -- this makes the whites hold up better.

Instructions

Custard

  • Scrape coconut milk and coconut cream into pan and warm.
  • Grind spices together. You can adjust these spices to suit your tastes, but cinnamon and star anise help the mind perceive a sweet flavor without any carbs, so if you are making the carb-free version, try to use them.
  • Add spices to heating coconut cream.
  • (If using sweeteners other than stevia, add them here.)
  • Beat egg yolks briefly, and temper with hot coconut cream.
  • Stirring constantly over a low heat, cook custard until a spoon dipped in it is thickly coated, and a line drawn in the coating holds its shape for a moment.
  • Cool custard and stir in flavorings.

Make the souffle

  • Whip egg whites until frothy and add cream of tartar. Continue whipping until stiff peaks form.
  • Fold some of the egg whites into the cooled cream until lightened.
  • Fold in the rest of the egg whites just enough to incorporate, then pour into an oven-safe pan.
  • Bake until souffle is puffy and top is slightly tan.

Notes

Notes: as provided there are no carbs in this souffle, but it has a very mild sweetness. I'm not a fan of stevia, so I add just enough to confuse the brain into thinking "dessert" -- this works particularly well if someone has been on a very low carb diet for a while.
If you're not on an extremely low-carb diet skip the Stevia and add the sweetener of your choice!