Sunday, October 19, 2008

Pumpkin Souffle

The picture is awful but the souffle was delicious. Just like any other type of souffle you have to serve right out of the oven. I didn't use canned pumpkin and it made a world of difference. I made a big batch of pumpkin puree the day before and kept it in the fridge for several recipes.

Pumpkin-Cream Cheese Soufflés

Cooking spray
1 tablespoon granulated sugar
1/4 cup all-purpose flour
1 cup evaporated fat-free milk, divided
2/3 cup granulated sugar, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon grated whole nutmeg
1/8 teaspoon ground allspice
Dash of salt
1 (15-ounce) can pumpkin
3 large egg whites
1 tablespoon powdered sugar

Preheat oven to 375º.

Lightly coat 6 (8-ounce) ramekins with cooking spray, and sprinkle evenly with 1 tablespoon granulated sugar.

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a bowl; add 1/2 cup milk, stirring well with a whisk. Set aside.

Combine 1/2 cup milk, 1/3 cup granulated sugar, and cream cheese in a medium saucepan. Cook over medium heat until cheese almost melts, stirring constantly. Stir in the flour mixture, and cook 2 minutes or until thick, stirring constantly. (Cheese may not appear completely melted.) Spoon mixture into a large bowl. Add cinnamon and next 5 ingredients (cinnamon through pumpkin); beat with a mixer at medium speed until smooth.

Using clean beaters, beat egg whites with a mixer at high speed until foamy. Gradually add 1/3 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Stir one-fourth of egg whites into the pumpkin mixture. Gently fold in remaining egg whites. Divide pumpkin mixture evenly among prepared ramekins. Place the ramekins on a baking sheet. Bake at 375º for 25 minutes or until soufflés are puffy and set. Sprinkle evenly with powdered sugar. Serve immediately.


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