|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)|
|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.