Instructions: Mix the coffee with 7 tablespoons of the rum (no water) then incorporate into the creme patissiere.

Whisk the egg whites to a soft peak and fold into the mixture Coat 4 ramekins with melted butter then freeze

Sprinkle the ramekins with caster sugar.

Pour the souffle mixture into the ramekins and run a clean spatula across the top to form an even surface.

Run the point of a knife all round the edge in order to facilitate rising and to prevent sticking.

Bake in the oven preheated to t70 degrees C/325 degrees F/gas mark 3 for about 15 minutes.

Remove from the oven. dust with icing sugar and sprinkle with a few drops of rum and serve immediately.

Serves 4

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