Preheat oven to 425°F (220°C). Using 1 tbsp (15 mL) butter, grease eight 3-in (125 mL) ramekins. Using 1 tbsp (15 mL) sugar, dust the 8 ramekins.
Heat remaining butter in a small saucepan on medium-high heat. Add flour and mix into a paste-like consistency. Slowly pour in milk while whisking to prevent lumps. Heat for about 10 min. or until thickened, stirring constantly.
Remove from heat and stir in Irish Cream until slightly cooled. In a separate bowl, use a whisk to beat egg yolks and remaining sugar. Add a little of the milk mixture to the eggs slowly, stirring constantly to avoid cooking the eggs. Gradually add the rest of the milk and set aside to cool to room temperature.
With an electric mixer or by hand, whisk egg whites to stiff peaks. Gently fold into cooled soufflé mixture. Do not over mix! Fill prepared ramekins 3/4 full with soufflé base and bake in preheated oven for about 15 min. If using a large oven-proof dish, bake the soufflé in preheated oven for 25 min.
Carefully remove from oven, gently place on plates and serve immediately.
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