Active Time

　　30 min

　　Total Time

　　45 min

　　

Ingredients

Serves 2

　　1/2 cup 1% milk

　　2 teaspoons cornstarch

　　1 teaspoon instant-coffee granules (not espresso)

　　5 tablespoons granulated sugar

　　1/2 teaspoon vanilla

　　3 large egg whites

　　1/4 teaspoon cream of tartar

　　Confectioners sugar

　　Accompaniment: mocha sauce

　　

Step 1

Whisk together milk, cornstarch, coffee granules, and 1 tablespoon granulated sugar in a small saucepan until smooth. Cook, whisking, over moderate heat until pudding boils and is thickened, 1 to 2 minutes, and transfer to a bowl. Stir in vanilla and put a sheet of wax paper on surface of pudding to prevent a skin from forming. Cool pudding to warm.

　　

Step 2

Preheat oven to 400°F. Lightly oil 2 (6-oz.) ramekins and sprinkle each with 1/2 tablespoon granulated sugar.

　　

Step 3

Beat egg whites with cream of tartar and a pinch salt in a large bowl until they just hold soft peaks. Gradually add remaining 3 tablespoons granulated sugar, beating until whites hold stiff peaks. Stir 1/4 of whites into pudding to lighten and fold in remaining whites gently but thoroughly.

　　

Step 4

Mound mixture into ramekins and bake on a baking sheet in lower third of oven until puffed and golden brown, about 15 minutes. Lightly dust soufflés with confectioners sugar and serve immediately with mocha sauce.

　　

Nutrition Per Serving

Each serving

　　including sauce

　　has about 255 calories and 5 grams fat.

　　#### Nutritional analysis provided by Self

　　Cooks' note

　　Pudding may be made 1 day ahead and chilled, covered. Bring to room temperature before folding in whites and proceed with recipe.