White Chocolate & Peppermint Schnapps Souffle

1. In a microwave safe bowl, combine the white chocolate, cream, 1/2 teaspoon peppermint extract, 2 tablespoons of the Schnapps and the butter. Microwave in one minute increments, stirring after each, until melted. Set aside.

2. In a medium-sized heavy bottomed sauce pan, beat the egg yolks with the 4 tablespoons sugar. Add the flour and beat just until blended.

3. Slowly beat in the milk and the remaining 2 tablespoons of the Schnapps.

4. Cook over low heat, stirring constantly, until mixture is thick. Don’t boil. Do NOT get bored and walk away. You’ll regret it. Please don’t ask how I know this.

5. Cool the egg mixture until it is barely warm. Stir the white chocolate mixture into it.

6. Preheat your oven to 375 degrees F. Butter and sugar 4 individual-sized souffle dishes.

7. In a very clean preferably glass bowl (make sure it is squeaky clean or your whites won’t rise), beat your egg whites with the cream of tartar until foamy. Add in the 1 tablespoon of sugar. Beat until stiff.

8. Pour the egg and chocolate mixture into a large clean bowl. Fold the beaten whites into the yolk mixture, about half at a time. Make sure no white streaks remain. Pour the mixture into your prepared souffle dishes.

9. Bake at 375F for about 35 minutes or until they are puffy, set and lightly browned. They can move but they shouldn’t jiggle. The center should look dry. Do not open your oven door to check them. Use just your oven light to check them because it doesn’t take much in the way of cool air to deflate a souffle.

10. Remove from the oven and sprinkle with the crushed candy canes. Serve immediately. Souffles wait for no one.