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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Ingredients:
4 large egg yolks |
4 large egg whites |
1/2 cup firmly packed brown sugar |
1 1/3 cups boiled and pureed squash |
2 tablespoons flour |
2 teaspoons cinnamon |
1 teaspoon ground ginger |
1/4 teaspoon salt |
1 (170 g) container cream |
1/2 cup evaporated milk |
1/4 cup maple syrup |
1 pinch cream of tartar |
1/2 cup granulated sugar |
powdered sugar |
Directions:
1. Preheat oven to 375 degrees.
2. Combine eggs yolks and butter and beat until mixture forms stiff peaks when the beaters are lifted.
3. Stir in squash puree and set aside.
4. In a small bowl, combine the flour, cinnamon, ginger and salt then stir the mixture into the squash.
5. Stir in the cream, milk and maple syrup.
6. In another bowl, beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks.
7. Add the granulated sugar, one tbsp at a time, beating continuously until they hold stiff peaks.
8. Fold the egg whites into the squash mixture gently but thoroughly and pour the mixture into well-buttered and sugared 2-quart soufflé dish.
9. Place the dish in a baking pan and pour enough boiling water to pan to reach 1 up to the sides of dish.
10. Bake soufflé for 55 minutes or until is if puffed and firm.
11. Sprinkle powdered sugar on top and let cool for 10 minutes.
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