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Pumpkin Souffle With Candied Sage Recipe

Ingredients

How to make it

  • For Souffle: Preheat oven to 375 degrees Fahrenheit
  • Brush ramekins with butter then coat with sugar. Tap out excess sugar.
  • With a stand mixer or an electric hand mixer, beat the egg whites and cream of tartar together until foamy in a large bowl. Then, gradually add sugar in installments and continue to beat egg whites until white, glossy and able to hold a soft peak.
  • In another bowl, beat the egg yolks, cinnamon and nutmeg together until thick and light yellow in color.
  • Mix the canned pumpkin into the egg yolk mixture until thoroughly combined.
  • Gently fold the egg yolk mixture into the beaten egg whites in installments, careful not to deflate the egg white foam.
  • Fill prepared ramekins to within ½” - ¼” of the top
  • Bake in a water bath (< optional but does make for a creamier product) for 15-20 minutes (do not open the oven door for at least the first 15 minutes!). Garnish with Candied Sage.
  • For Candied Sage: Lightly beat the egg white with a pinch of salt
  • Thinly coat the sage leaves with the egg white and pass the leaves through the sugar until thoroughly coated
  • Allow to dry on a cooling rack for about an hour or until hard

People Who Like This Dish 3
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  • zanna 16 years ago
    ALWAYS CAN USE ANOTHER PUMPKIN RECIPE,I LOVE IT ALL YEAR-ROUND.THANKS
    Was this review helpful? Yes Flag

The Cook

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