Often hailed as delicate and temperamental, soufflés require few ingredients and stiffly beaten egg whites for perfection every time.
15 min
PREP TIME
30 min
COOK TIME
139
CALORIES
11
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 1 tablespoon (15 milliliter) unsalted butter, softened
- 2/3 cup (150 milliliter) granulated sugar, divided
- 1/2 cup (125 milliliter) whole milk
- 2 teaspoon (10 milliliter) potato starch
- 2 teaspoon (10 milliliter) Pumpkin Pie Spice
- 1 1/2 teaspoon (7 milliliter) Pure Vanilla Extract
- 1/2 teaspoon (2 milliliter) Ground Cinnamon
- Pinch of salt
- 1 cup (250 milliliter) canned pumpkin purée
- 6 pasteurized egg whites
- Icing sugar
Preparation
- 1 Adjust oven rack to bottom third level and preheat oven to 375°F (190°C). Brush 2.5L soufflé dish or casserole dish with butter; sprinkle with 2 tbsp (30 mL) of the granulated sugar, tapping out excess. Wrap parchment paper strip around outside of dish to extend 2-inches (5 cm) above rim; tie with kitchen string.
- 2 Whisk milk, starch, spice, vanilla, cinnamon and salt in medium saucepan. Bring to a low boil over medium heat, whisking constantly. Whisk in pumpkin. Transfer to large bowl and let cool to room temperature.
- 3 In stand mixer, whip egg whites on medium speed until foamy. Sprinkle in remaining ½ cup (125 mL) granulated sugar with mixer running, 1 spoonful at a time until stiff, glossy peaks form, about 3 minutes. Fold one-quarter of egg whites into pumpkin mixture; fold in remaining whites until no streaks remain. Scrape into prepared dish.
- 4 Bake until edge is firm, top is lightly brown and centre is jiggly, about 30 minutes. Remove paper; sift icing sugar over top and serve immediately.
- 5 Tips: To serve, make a hole in centre of soufflé with spoon, drizzle in crème anglaise or custard.
NUTRITION INFORMATION
(per Serving)
