Stephanie: Pumpkin Souffles
Ingredients:
1 tablespoon(s) cold unsalted butter
1/4 cup(s) granulated sugar
1 tablespoon(s) granulated sugar
3/4 cup(s) pumpkin puree
1/2 cup(s) packed brown sugar
5 large eggs, separated, at room temperature
1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) ginger
1/4 teaspoon(s) ground nutmeg
1/2 teaspoon(s) cream of tartar
Confectioners’ sugar, optional
Directions:
1. Heat oven to 375 F. Grease 6 (6-oz) soufflé dishes or ramekins with butter. Coat dishes with the 1 Tbsp granulated sugar. Refrigerate dishes until ready to fill.
2. In a large bowl, whisk pumpkin, brown sugar, egg yolks, cinnamon, ginger and nutmeg.
3. In a large bowl, beat egg whites and cream of tartar until soft peak form. Gradually beat in the 1/4 cup granulated sugar on high speed until stiff peaks form. Stir one fourth of the whites into the pumpkin mixture. Fold in remaining whites, in thirds. Fill prepared dishes to the top; set on a baking sheet. Bake 15 minutes or until firm around the edges. Dust with confectioner’s sugar if desired.
