Doesn’t this look like a french beret?! I wonder if hat makers of the past looked at slanted soufflés and made cute little hats to look just like them? Regardless, I love a soufflé and anything pumpkin flavored! Try this recipe for a fun, Fall treat!
butter & sugar to line ramekin
6 eggs, divided whites and yolks at room temperature (Leave eggs out for 90 minutes to reach room temperature.)
3/4 tsp cream of tartar
1/2 cup sugar
1/2 cup canned pumpkin
1/2 tsp pumpkin pie spice
Preheat oven to 375 degrees. Coat 4 ramekins evenly with butter and sugar. Place in a 13 x 9 x 2 inch baking pan.
Beat egg whites and cream of tartar with electric mixer on high until foamy. Beating constantly, add sugar, 2 tbsp at a time. Beat until sugar is dissolved. Continue beating on high until whites are glossy and stand in stiff peaks. Set aside.
Beat egg yolks in a separate bowl on high until thick and lemon colored. Fold in pumpkin and spice. Gently fold yolk mixture (with a spatula) into whites until no white streaks remain. Pour into ramekins.
Pour hot water into baking pan, to within a 1/2 inch of the top of ramekins. Bake until soufflés are tall, puffy and browned, at least 20 minutes. Serve immediately.
I found this recipe online at: www.incredibleegg.org/recipes/recipe/pumpkin-souffles