Chef Ricardos

Pumpkin
Souffe
Serves: 4 Prep Time: 15 min Cook Time: 90 mins
HEAT oven to 375 degrees F. COAT 4 lightly greased 8-ounce
souffle dishes evenly and completely with sugar. PLACE in
13x9x2-inch baking pan.
BEAT egg whites and cream of tartar in mixer bow with wisk
attachment on high speek until foamy. Beating constantly.
ADD 1/2 cup sugar, 2 tbsp at a time, being after each addition
until sugar is dissolved before add the next. (Rub a bit of mix-
ture between thumb and forefiner; it should feel completely
smooth.) Continue beating until whites are glossy and stand in
soft peaks.
Beat egg yolks in serperate bowl on high speed until thick and
lemon-colored. FOLD IN pumpkin and pie spice. Gently but
throughly FOLD yolk mixture into whites until no streaks of the
while remain. POUR into souffle dishes, dividing evenly.
PLACE pan with souffle dishes on rach in middle of 375 de-
gree F oven. POUR very hot water into pan (hot-water bath) to
within 1/2 inch of top dishes. BAKE until souffles are puffy and
delicately browned, 15 to 20 minutes. SERVE IMMEDIATELY.
Sugar for Dish
6 egg whites, room
temperature
3/4 tsp cream of
tartar
1/2 cup sugar
6 egg yolks
1/2 cup canned
pumpkin
1/2 tsp. pumpkin
pie spice.
INSTRUCTIONS
INGREDIENTS