I ran my thumb around the top edge of the ramekins, which is supposed to help them rise straight, but they didn't anyway. I'm blaming the oven.
Pumpkin Souffle
1/4 c milk
1 1/2 tsp cornstarch
1/8 tsp grated nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground ginger
1 1/2 tsp sugar
6 T pumpkin
3/4 c egg whites
Pinch of cream of tartar
1/3 c sugar
Preheat oven to 400F
Prep 8 ramekins by spraying with pan spray and coating with sugar.
Mix together the first 7 ingredients in a small saucepan. Heat over med-high heat until thick, stirring constantly. Add pumpkin, remove to medium mixing bowl, let cool.
In a super-clean bowl beat the egg whites with cream of tartar until frothy. While beating, add the sugar gradually. Beat until stiff peaks form.
Fold some of the whites into the pumpkin mixture to lighten, then the rest in two batches.
Spoon into ramekins, scraping off the top. Run your thumb around the edge, if you think your oven won't interfere and make them bake wonky anyway.
These are excellent with caramel sauce on top.
Yay! for your gorgeous pumpkin souffles! Those were awesome - can't wait to try them. And welcome to the Daring Cooks!!
ReplyDeleteCongrats on your first Daring Cooks challenge and mega Empie State Building tall souffles. They look amazing, and they're low fat! Can't get any better than that!! :)
ReplyDeleteOooh, pumpkin souffles sound so delicious! That'd be such a fun thing to serve instead of pumpkin pie sometimes. Great job on your first challenge! Welcome to the club! :D
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