Easy Pumpkin-Maple Breakfast Souffles
"French in a Flash: Easy Pumpkin-Maple Breakfast Souffles | Serious Eats : Recipes http://bit.ly/hCrdoZ"
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 4 eggs, separated
- 177.44 ml canned pumpkin puree
- 44.37 ml pure maple syrup, plus more for drizzling
- 0.25 ml ground nutmeg
- salt
directions
- Adjust oven rack to center position and preheat oven to 375°F In medium bowl, whisk together egg yolks, pumpkin, maple syrup, nutmeg, and pinch of salt until well combined.
- In large clean bowl, whisk egg whites to soft peaks. Transfer one heaping spoonful (about 1/4 of the total) of whipped egg whites to the yolk mixture. Stir vigorously to incorporate. Then, pour the yolk mixture gently into whites, and fold gently with rubber spatula until just incorporated.
- Pour souffle batter into six 6-ounce ramekins on small rimmed baking sheet. Place in oven, and immediately reduce temperature to 350°F Bake until puffed up and golden, 25 to 30 minutes. Serve immediately, with extra warm maple syrup on side.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
