Sugar for souﬄé dishes
6 egg whites, room temperature
¾ teaspoon cream of tartar
½ cup sugar
6 egg yolks
½ cup canned pumpkin
½ teaspoon pumpkin pie spice
- Heat oven to 375°F. Coat 4 lightly-greased 8-ounce souﬄé dishes evenly and completely with sugar. Place them in a 13 x 9 x 2-inch baking pan.
- Beat the egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add ½ cup sugar, 2 tablespoons at a time, beating after each addition until the sugar is dissolved before adding the next. (Rub a bit of mixture between your thumb and foreﬁnger; it should feel completely smooth.) Continue beating until whites are glossy and stand in soft peaks.
- Beat the egg yolks in a separate bowl on high speed until thick and lemon-colored. Fold in pumpkin and pie spice. Gently but thoroughly fold the yolk mixture into the whites until no streaks of white remain. Pour into souﬄé dishes, dividing evenly.
- Place the pan with the souﬄé dishes on a rack in the middle of the oven. Pour very hot water into the pan (hot-water-bath) to within ½ inch of the top of the dishes. Bake until the souﬄés are puﬀy and delicately browned, 15 to 20 minutes. Serve immediately.
Recipe and photo courtesy of the Egg Nutrition Center.