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Cinnamon Souffles

Healthycooking's picture
  Vegetable cooking 1
  Sugar 7 Tablespoon (1/4 Cup Plus 3 Tablespoon, Divided)
  Cornstarch 1 1⁄2 Tablespoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Freshly ground nutmeg 1⁄8 Teaspoon
  1% milk 3⁄4 Cup (12 tbs)
  Vanilla extract 2 Teaspoon
  Frozen egg substitute 1⁄2 Cup (8 tbs)
  Egg whites 5
  Cream of tartar 1⁄2 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)

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.

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Cinnamon Souffles Recipe