Brandied Pumpkin Souffle Recipe
Brandied Pumpkin Souffle is an amazingly delicious and easy to prepare dessert recipe. Try it for once; you wont wish to try any other dessert for your coming parties!
Ingredients
| Pumpkin puree | 2 Cup (16 tbs) | |
| 1/2 cup hot milk | ||
| Brandy | 1/4 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| Sugar | 4 1/2 Tablespoon | |
| Nutmeg | 1/2 Teaspoon, freshly grated | |
| Pinch of cinnamon | ||
| Salt | 1 Pinch | |
| 4 eggs, separated, room temperature | ||
| Lemon peel | 1 Teaspoon, finely grated | |
| Pinch of cream of tartar | ||
| Sugar | 1 1/2 Tablespoon | |
Directions
Preheat oven to 400°F.
Butter 1-quart souffle dish.
Cut parchment collar with 2-inch overlap for souffle dish.
Butter parchment; wrap around dish buttered side in.
Staple or tape ends and tie with string.
Whisk pumpkin puree, hot milk, brandy, butter, 4 1/2 tablespoons sugar, nutmeg, cinnamon and salt in large bowl.
Blend in egg yolks and lemon peel.
Beat egg whites with cream of tartar until soft peaks form.
Gradually beat in 1 1/2 tablespoons sugar until whites are stiff but not dry.
Fold into pumpkin mixture.
Pour into prepared dish.
Bake until souffle is well puffed and lightly browned on top, 25 to 30 minutes.
Butter 1-quart souffle dish.
Cut parchment collar with 2-inch overlap for souffle dish.
Butter parchment; wrap around dish buttered side in.
Staple or tape ends and tie with string.
Whisk pumpkin puree, hot milk, brandy, butter, 4 1/2 tablespoons sugar, nutmeg, cinnamon and salt in large bowl.
Blend in egg yolks and lemon peel.
Beat egg whites with cream of tartar until soft peaks form.
Gradually beat in 1 1/2 tablespoons sugar until whites are stiff but not dry.
Fold into pumpkin mixture.
Pour into prepared dish.
Bake until souffle is well puffed and lightly browned on top, 25 to 30 minutes.
Chef
