Prep 45 mins
Cook 20 mins
From Cooking Light's 1994 Annual Cookbook. This uses both frozen egg substitute and egg whites and is flavored mostly with cinnamon and vanilla.
- vegetable oil cooking spray
- 1⁄4 cup sugar, plus
- 3 tablespoons sugar, divided
- 1 1⁄2 tablespoons cornstarch
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄8 teaspoon freshly ground nutmeg
- 3⁄4 cup low-fat milk
- 2 teaspoons vanilla extract
- 1⁄2 cup frozen egg substitute, thawed
- 5 egg whites
- 1⁄2 teaspoon cream of tartar
- 1⁄3 cup sugar
- freshly ground nutmeg, for garnish (optional)
- Coat 10 individual (3/4-cup) souffle dishes or custard cups with cooking spray. Sprinkled dishes evenly with 3 Tbsp sugar, carefully shaking to coat bottom and sides of each dish; set aside.
- Combine 1/4 c sugar, cornstarch, cinnamon and nutmeg in a medium saucepan. Gradually add milk, stirring with a wire whisk until well blended. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat. Add vanilla; stir well. Gradually stir about 1/4 of hot mixture into egg substitute; add this back to remaining hot mixture, stirring constantly.
- Beat egg whites and cream of tartar in clean large bowl at high speed with an electric mixer until soft peaks form. Gradually add 1/3 c sugar, 1 Tbsp at a time, beating until stiff peaks form.
- Gently fold 1/4 of egg white mixture into cinnamon mixture. Gently fold remaining egg white mixture into cinnamon mixture. Spoon evenly into prepared dishes.
- Bake @ 350 degrees for 18 to 20 minutes or until souffles are puffed. Sprinkle with freshly ground nutmeg, if desired. Serve immediately.