Brandied Pumpkin Souffle
|Pumpkin puree||2 Cup (32 tbs)|
|Hot milk||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick, At Room Temperature)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Eggs||4 , separated (At Room Temperature)|
|Finely grated lemon peel||1 Teaspoon|
|Cream of tartar||1 Pinch|
|Sugar||1 1⁄2 Tablespoon|
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.
Serving size: Complete recipe
Calories 1172 Calories from Fat 632
% Daily Value*
Total Fat 71 g110%
Saturated Fat 38.6 g192.8%
Trans Fat 0 g
Cholesterol 978.2 mg326.1%
Sodium 612.8 mg25.5%
Total Carbohydrates 73 g24.3%
Dietary Fiber 15.6 g62.4%
Sugars 47.3 g
Protein 35 g69.8%
Vitamin A 1575.4% Vitamin C 45.2%
Calcium 39.3% Iron 59.5%
*Based on a 2000 Calorie diet