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Butterscotch Souffle

Diet.Chef's picture
Ingredients
  Vegetable cooking spray 1 Tablespoon
  Skim milk 3⁄4 Cup (12 tbs)
  Cornstarch 1 Teaspoon
  Butterscotch morsels 1⁄4 Cup (4 tbs)
  Eggs 3 , separated
  Maple flavoring 1⁄2 Teaspoon
  Egg white 1
  Cream of tartar 1⁄2 Teaspoon
  Brown sugar 2 Tablespoon
  Finely chopped pecans 2 Tablespoon, toasted
Directions

Coat bottom of a 1 1/2-quarr souffle dish with cooking spray,set aside.
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.

Recipe Summary

Course: 
Dessert
Method: 
Baked

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