Creamy Coffee Soufflé

Beat the egg yolks with the flour and sugar in a mixer for three minutes or until smooth and creamy

Heat the milk in a saucepan over low heat, then whisk in the egg yolk mixture

Cook for five minutes or until thickened

Remove from heat and stir in the coffee

Let cool to room temperature, covered with plastic wrap pressed onto the surface to prevent a skin from forming

In a mixer, beat the egg whites until stiff peaks form

Fold the egg whites into the cooled coffee mixture until well combined

Distribute among four buttered and floured soufflé dishes, greased with butter and dusted with granulated sugar

Bake in a preheated moderate oven (180°C) for 50 minutes or until puffed and golden

Serve immediately.