Cinnamon Souffles

From Cooking Light's 1994 Annual Cookbook. This uses both frozen egg substitute and egg whites and is flavored mostly with cinnamon and vanilla.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

•  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)

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake @ 350 degrees for 18 to 20 minutes or until souffles are puffed. Sprinkle with freshly ground nutmeg, if desired. Serve immediately.