Scribd Logo
Upload

Welcome to Scribd!

  • Eggs-Recepies Part 13

    Uploaded by

    Esol
    15 views1 page
    This recipe calls for making a pumpkin souffle by beating egg whites with sugar until stiff peaks form, then folding in a mixture of egg yolks, pumpkin puree, and pumpkin pie spice. The souffle batter is spooned into baking dishes and baked in a water bath at 375 degrees Fahrenheit for 15 to 20 minutes until puffed and browned.

    Original Description:

    Eggs-recepies Part 13

    Original Title

    Eggs-recepies Part 13

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This recipe calls for making a pumpkin souffle by beating egg whites with sugar until stiff peaks form, then folding in a mixture of egg yolks, pumpkin puree, and pumpkin pie spice. The souffle batter is spooned into baking dishes and baked in a water bath at 375 degrees Fahrenheit for 15 to 20 minutes until puffed and browned.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    15 views1 page

    Eggs-Recepies Part 13

    Uploaded by

    Esol
    This recipe calls for making a pumpkin souffle by beating egg whites with sugar until stiff peaks form, then folding in a mixture of egg yolks, pumpkin puree, and pumpkin pie spice. The souffle batter is spooned into baking dishes and baked in a water bath at 375 degrees Fahrenheit for 15 to 20 minutes until puffed and browned.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    AUTUMN PUMPKIN SOUFFLE

    • Cooking spray or butter


    • Sugar
    • 6 eggs, separated
    • 3/4 teaspoon cream of tartar
    • 1/2 cup sugar
    • 1/2 cup canned solid pack pumpkin
    • 1/2 teaspoon pumpkin pie spice
    • Crushed ginger snaps, optional

    Spray 4 (8 oz.) souffle dishes. Dust with sugar. Set aside.


    In large bowl, beat egg whites with cream of tartar until foamy. Add sugar
    2 tablespoons at a time, beating constantly until sugar is dissolved and
    whites are glossy and stand in soft peaks. Set aside. Beat egg yolks until
    thick and lemon−colored. Thoroughly fold in pumpkin and spice. Gently
    fold yolk mixture into beaten whites. Spoon into prepared dishes. Place
    cups in baking pan. Fill pan with very hot water to within 1/2 inch of top of
    dishes.
    Bake in preheated 375°F oven until puffy and delicately browned, about 15
    to 20 minutes.
    Top with crushed gingersnaps, if desired.

    AUTUMN PUMPKIN SOUFFLE 7

    You might also like