Jalapeno-Pumpkin Souffle Recipe
Souffles are light and airy and so delicious for breakfast or bruch. They sound like they might be difficult to make, but the truth is they are quite easy once you get the hang of it. Just use a soft touch when mixing the egg whites into the overall batter and you'll be great. We uses some of our dehydrated jalapeno peppers (ground into powder) for this recipe.
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup milk
- 4 eggs, separated
- 1 teaspoon chili powder (we used jalapeno powder)
- 1/2 cup pumpkin puree (canned is fine)
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon cinammon
- 1/2 teaspoon ground nutmeg
Cooking Directions
- Preheat oven to 375 degrees.
- Heat a large pan to medium heat and add butter and flour. Mix to form a roux.
- Add milk and stir until consistent. Remove from heat and transfer to a mixing bowl.
- To mixing bowl, add egg yolks, seasonings and pumpkin. Mix well.
- In a separate bowl, add egg whites and beat with a hand mixer on high about 5 minutes, or until the whites are fluffy and form stiff peaks.
- In small batches, fold the egg whites into the egg-roux-pumpkin mixture. Do this gently, as not to compromise the fluffiness of the egg whites.
- Once completed, gently transfer mixture into lightly oiled small ramekins or into a larger baking dish.
- Bake for 20-30 minutes, or until cooked through and still slightly moist in the middle. You can check with a toothpick.
- Serve!