Soufflé à la courge
- 4 eggs
- 1 tablespoon melted butter
- 1/2 cup sugar + 1/4 cup sugar = a little more
- 1 1/2 cups squash puree
- 1/2 cup half and half
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1:4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon lemon juice or cream of tartar
- Separate the eggs and allow them to come to room temperature for about 20 minutes.
- 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.
- Mix the egg yolks with the squash puree, 1/2 cup of sugar, half and half, and spices.
- 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.
- 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.
- 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.
- 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.
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