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Butterscotch Souffle Recipe
|Vegetable cooking spray||1 Tablespoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Butterscotch morsels||1⁄4 Cup (4 tbs)|
|Eggs||3 , separated|
|Maple flavoring||1⁄2 Teaspoon|
|Cream of tartar||1⁄2 Teaspoon|
|Brown sugar||2 Tablespoon|
|Finely chopped pecans||2 Tablespoon, toasted|
Serving size: Complete recipe
Calories 1031 Calories from Fat 563
% Daily Value*
Total Fat 65 g99.3%
Saturated Fat 20.4 g101.8%
Trans Fat 0 g
Cholesterol 637.9 mg
Sodium 398.9 mg16.6%
Total Carbohydrates 89 g29.8%
Dietary Fiber 2.9 g11.7%
Sugars 77.1 g
Protein 31 g61.5%
Vitamin A 15.2% Vitamin C 3.4%
Calcium 31.7% Iron 20.6%
*Based on a 2000 Calorie diet
Combine milk and cornstarch in top of a double boiler, stirring to blend.
Place over boiling water and cook, stirring constantly, until slightly thickened.
Add butterscotch morsels, stirring until morsels melt.
Beat egg yolks slightly.
Gradually stir about one-fourth of hot mixture into egg yolks, add to remaining hot mixture, stirring constantly.
Cook 5 minutes over boiling water, stirring constantly with a wire whisk, until mixture is thickened.
Remove from heat, and let cool to room temperature.
Stir in maple flavoring.
Beat 4 egg whites (at room temperature) and cream of tartar in a large bowl at high speed of an electric mixer until soft peaks form.
Gradually add brown sugar, 1 Tablespoon at a time, beating until stiff peaks form.
Gently fold beaten egg whites into cooled butterscotch mixture.
Pour into prepared souffle dish; sprinkle with pecans.
Bake at 350° for 30 minutes or until puffed and golden.