header
Soufflé à la courge
  1. Separate the eggs and allow them to come to room temperature for about 20 minutes.
  2. Preheat the oven to 375°F (190° C). Thoroughly grease 8 ramekins or one 2 quart souffle dish using a pastry brush and melted butter. Sprinkle a little sugar into each cup or the dish and turn to coat the sides and bottom, then knock out the excess sugar.
  3. Mix the egg yolks with the squash puree, 1/2 cup of sugar, half and half, and spices.
  4. Beat the egg whites with the lemon juice or cream of tartar until soft peaks form. Continue beating and sprinkle in 1/4 cup of sugar. Continue beating until the meringue is stiff and shiny.
  5. Stir 1/4 of the meringue into the squash mixture to lighten it up. Place the rest of the egg whites on top of the squash mixture and gently fold them in using a cutting, folding and turning motion.
  6. Pour the souffle mixture into the prepared dish or ramekins. If you are using ramekins, a ladle is very useful for distributing the batter neatly and evenly.
  7. Place the dish or ramekins in the preheated oven and bake for 17 minutes for the ramekins or 30 minutes for the larger dish.

Makes 8 servings.



Easy French Food http://easy-french-food.com