Cinnamon Souffles Recipe
Ingredients
| Vegetable cooking spray | ||
| 1/4 cup plus 3 tablespoons sugar, divided | ||
| Cornstarch | 1 1/2 Tablespoon | |
| Ground cinnamon | 1 1/2 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Milk fat | 3/4 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Egg substitute | 1/2 Cup (16 tbs), frozen | |
| Egg whites | 5 | |
| Cream of tartar | 1/2 Teaspoon | |
| Sugar | 1/3 Cup (16 tbs) | |
Directions
Coat 10 individual (3/4-cup) souffle dishes or custard cups with cooking spray.
Sprinkle dishes evenly with 3 tablespoons sugar, carefully shaking to coat bottom and sides of each dish; set aside.
Combine 1/4 cup sugar, cornstarch, cinnamon, and 1/8 teaspoon nutmeg in a medium saucepan.
Gradually add milk, stirring with a wire whisk until well blended.
Cook over medium heat, stirring constantly, Until mixture is thickened and bubbly.
Remove from heat.
Add vanilla; stir well.
Gradually stir about one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly.
Beat egg whites and cream of tartar in a large bowl at high speed of an electric mixer until soft peaks form.
Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold one-fourth of egg white mixture into cinnamon mixture.
Gently fold remaining egg white mixture into cinnamon mixture.
Spoon evenly into prepared dishes.
Bake at 350° for 18 to 20 minutes or until souffles are puffed.
Sprinkle with freshly ground nutmeg, if desired.
Sprinkle dishes evenly with 3 tablespoons sugar, carefully shaking to coat bottom and sides of each dish; set aside.
Combine 1/4 cup sugar, cornstarch, cinnamon, and 1/8 teaspoon nutmeg in a medium saucepan.
Gradually add milk, stirring with a wire whisk until well blended.
Cook over medium heat, stirring constantly, Until mixture is thickened and bubbly.
Remove from heat.
Add vanilla; stir well.
Gradually stir about one-fourth of hot mixture into egg substitute; add to remaining hot mixture, stirring constantly.
Beat egg whites and cream of tartar in a large bowl at high speed of an electric mixer until soft peaks form.
Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently fold one-fourth of egg white mixture into cinnamon mixture.
Gently fold remaining egg white mixture into cinnamon mixture.
Spoon evenly into prepared dishes.
Bake at 350° for 18 to 20 minutes or until souffles are puffed.
Sprinkle with freshly ground nutmeg, if desired.
Chef
