Pumpkin Souffle
Ingredients:
3 egg whites
1 (21 ounce)
can pumpkin
1/4 cup brown sugar
3 teaspoons cinnamon
1 teaspoon nutmeg
1 egg yolk
1/2 cup milk
Directions:
Preheat the oven to 380 °F.
Beat the three egg whites in medium bowl until
stiff.
In a separate bowl blend the pumpkin,
sugar, cinnamon, nutmeg, egg yolk and milk.
Fold 1/3 of the egg whites into the pumpkin
mixture and continue to fold the rest of the egg whites 1/3 at a time until the egg whites are
completely folded in.
Pour the folded mixture into ramekins, leaving about .5-1in of space from the top to provide room for rising.
Bake for 30-45 minutes and do NOT open the oven to check on them...this will cause them to fall from escaped moisture.
**This item is best distributed individually into small ramekins...I currently do not own even ONE ramekin...so I am embarrassed to admit that I used the "perfect brownie" pan...to my surprise this worked out quite well. You can also try using coffee cups. I also baked this item for 38 minutes at 380 degrees and it turned out perfect**
-This has a nice pumpkin spice flavor. I recommend adding a little ice cream or whipped cream to cut the edge. This a tasty light and fluffy pumpkin dessert great for people with gluten and/or dairy (no ice cream on top ;) ) allergies.
This recipe was from --> http://www.food.com/recipe/easy-and-light-pumpkin-souffle-194389#ixzz1fawhW4p1
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