Ingredients

2 tablespoons softened butter , 1 tablespoon unbleached white flour , 1/3 cup milk , 4 tablespoons honey , 2 tablespoons carob powder , 1 tablespoon coffee liqueur or grain coffee , 1 teaspoon vanilla extract , 1 tablespoon arrowroot powder , 2 tablespoons orange juice , 2 egg whites

Method

Makes about 1-1/4 cup. 1. Preheat oven to 375 degrees F. Using 1 tablespoon of the butter, lightly butter 4 custard cups. , 2. In a small saucepan over medium heat, melt remaining butter. Stir in flour and cook for 2 minutes, stirring constantly. Pour in milk and cook until mixture thickens. Remove from heat and add in honey, carob powder, coffee liqueur, and vanilla. Mix arrowroot with orange juice and add to carob mixture. , 3. Beat egg whites until stiff peaks form. Fold into carob mixture and pour into prepared custard cups. Set custard cups in a shallow baking pan and fill with hot water to one half the height of the pan. Bake souffle until slightly puffed and springy (15 to 20 minutes). Let cool and serve.