EASY AND LIGHT PUMPKIN SOUFFLE
The easiest pumpkin pie replacement; very easy to make. Great for those who love pumpkin pie but are on a diet, or are diabetic (or don't have a pie shell!).
Provided by Shanli
Categories Dessert
Time 50m
Yield 6 coffee cups, 5-7 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 380 °F.
- Beat egg whites in medium bowl until stiff. Set aside.
- Using electric mixer, blend pumpkin, sugar, cinnamon, nutmeg, egg yolk and milk in large bowl.
- Fold 1/3 of egg whites into pumpkin blend. Continue to fold in egg whites 1/3 at a time until egg whites are completely folded inches.
- Have small ramekins or coffee cups at ready with wax paper placed around edges and inside (trust me, it's easier to clean).
- Pour pumpkin/egg mix into cups until almost full (leave about a half inch or more at the top as they will rise).
- Place cups on baking tray and put into oven.
- Bake for 30-45 minutes
- DO NOT OPEN OVEN TO CHECK ON SOUFFLES! USE OVEN LIGHT!
- Top with whipping cream/ice cream, brown sugar, nuts, cinnamon/nutmeg or any other desired toppings.
PUMPKIN & HABANERO CHEDDAR SOUFFLES
These make such a cute presentation and can be used for an appetizer or side dish. They are perfect to make in autumn, when mini-pumpkins are readily available.
Provided by TasteTester
Categories Kosher
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool.
- Reheat oven to 375 degrees F. With a paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell.
- Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl. Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper.
- Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells. Place on baking sheet and bake for 12-15 minutes, or until puffed and set.
CHILES RELLENOS SOUFFLE
After we spent the night at our friends' house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. -Pat Coyne, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Spread green chiles in a greased 11x7-in baking dish; sprinkle with olives, onion and cheese. In a large bowl, whisk eggs, biscuit mix, milk and pepper until blended. Stir in cottage cheese; pour over top., Bake, uncovered, until golden brown, puffed and a knife inserted in the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before serving. If desired, serve with salsa and sour cream., To Make Ahead: Refrigerate unbaked souffle, covered, several hours or overnight. To use, preheat oven to 350°. Remove souffle from refrigerator while oven heats. Bake, as directed, increasing time as necessary until golden, puffed and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 305 calories, Fat 17g fat (8g saturated fat), Cholesterol 128mg cholesterol, Sodium 708mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
PUMPKIN SOUFFLE
This is a lovely souffle I like to serve after dinner :-) cook time is time to cook in custard cups. If cooked in souffle dish, time is approx. 1hr 20 mins.
Provided by love4culinary
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 350 degrees.
- Beat egg whites til form firm peaks.
- Beat egg yolks in a lg bowl, stir in pumpkin, sugar, yogurt, cream, butter, orange peel, and nutmeg.
- Fold in beaten egg whites.
- Spoon into 10 custard cups and bake 20-25 minutes.
- You may also spoon into 1 quart souffle dish and bake 1hr and 20mins or until knife inserted comes out clean.
Nutrition Facts : Calories 174.3, Fat 10.2, SaturatedFat 5.8, Cholesterol 103.2, Sodium 84.1, Carbohydrate 18.3, Fiber 0.4, Sugar 14.9, Protein 3.8
PUMPKIN SOUFFLE
You can make this as a souffle, or for an extra treat, bake it in a pie crust and you will discover that it is the best pumpkin pie you have ever tasted. Serve with homemade whipped cream.
Provided by Myersbethy
Categories Fruits and Vegetables Vegetables Squash
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
- Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
- Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
- Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
- Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
- Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.
Nutrition Facts : Calories 210.7 calories, Carbohydrate 32.9 g, Cholesterol 90.9 mg, Fat 7.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 315.1 mg, Sugar 29 g
CHEF JOHN'S ASPARAGUS SOUFFLE
Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.
Provided by Chef John
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
- Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
- Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
- Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
- Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
- Preheat oven to 375 degrees F (190 degrees C)
- Generously butter 4 (6-ounce) ramekins
- Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
- Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
- Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes
Nutrition Facts : Calories 238.8 calories, Carbohydrate 10.9 g, Cholesterol 198.6 mg, Fat 16.2 g, Fiber 2.5 g, Protein 14.1 g, SaturatedFat 8.8 g, Sodium 657.5 mg, Sugar 5.3 g
CHILE CHEDDAR PUMPKIN SOUFFLES
Yield 6 souffles
Number Of Ingredients 7
Steps:
- Butter 6 individual souffle dishes or custard cups. Coat the bottom and sides with tortilla crumbs. Mix the pumpkin, egg yolks, flour, salt and soda together. Whip the egg whites until soft peaks form. Stir about 1/3 of the egg whites into the pumpkin mix to lighten, then gently fold in the remaining egg whites. Divide batter among the souffle dishes. Bake at 350F for 15 minutes or until firm and lightly browned on the top.
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