Roasted Pineapple Habanero Souffle with Chocolate Sauce

Preheat oven to 350F

Butter & Sugar 6 small ramekins

Ingredients:

1 3/4 cups milk

1/4 cup Roasted Pineapple Habanaro Sauce (purchased)

4 large egg yolks

1/4 cup granulated sugar

2 tablespoons all purpose flour

4 large egg whites

1/4 cup sugar

I did some of this in the microwave and it worked perfectly.

Directions

Microwave milk and habanero sauce in heatproof measuring cup 2 minutes.

Whisk  1/4 cup sugar, flour, cornstarch and egg yolks in a large heatproof bowl.  Slowly add the milk mixture to egg mixture while continuing to whisk.

Microwave for one minute, whisk, microwave two more times for one minute whisking between times.  Remove from microwave and whisk until mixture thickens and cools.

In a mixer with whisk attachment, beat 4 egg whites until foamy on medium speed.  Slowly add 1/4 cup sugar turn mixer to high and mix until stiff peaks form.  Fold 1/4 of meringue into egg/habanero mixture slowly.  Continue folding remaining meringue into egg mixture.

Pour into prepared ramekins, 3/4 full.  Place on baking sheet, bake for 12 minutes DO NOT OPEN OVEN FOR AT LEAST 10 Minutes.  Souffles are ready when puffed and only moves slightly.

Chocolate Sauce

1 cup chocolate chips, 1/4 cup heavy cream.  Microwave one minute, whisk until smooth.  Make a hole in center of cooked souffle and pour in chocolate sauce.  

Batter can be made up to two days ahead and kept in the refrigerator until ready to heat.

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