Pumpkin And Cheddar Souffle |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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vermont Cabot Cheese recipe for an impressive souffle in a mini pumpkin Ingredients:
8 mini pumpkins |
4 large eggs |
4 tsp flour |
1/4 tsp baking powder |
3 oz cabot cheddar ( ex: habanero ) |
salt and pepper to taste |
Directions:
1. bake uncut pumpkins in 1/4 inch water in a 350F oven about 40 minutes and cool
2. Remove tops with a paring knife,remove seeds, pulp leaving a 1/4 inch shell
3. place 4 cups of pumpkin flesh in a bowl
4. separate eggs
5. Stir yolks into pumpkin with combined flour and baking powder
6. Stir in cheese
7. beat whites stiff and fold into mixture
8. Place into pumpkins and bake 12 to 15 mins or puffed and set
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