Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 6 eggs, separated ¾ teaspoon cream of tartar ½ cup sugar ½ cup canned solid pack pumpkin (such as Libby’s 100% Pure Pumpkin) ½ teaspoon pumpkin pie spice (cinnamon, ginger, nutmeg, allspice) Confectioner's sugar Instructions: 1. Spray 6 (5 ounce) ramekins with cooking spray. Dust with confectioner’s sugar and set aside. 2. Set oven to 375 degrees. 3. Combine the egg whites and the cream of tartar in a large bowl. Beat with an electric mixer until foamy. Add the sugar two tablespoons at a time until the sugar is completely dissolved and the egg whites are glossy and form soft peaks. Set aside. 4. In another bowl, beat the egg yolks until thick and lemon colored. Add the pumpkin and pumpkin spice and fold into the egg yolks until thoroughly mixed. Gently fold the egg yolk mixture into the egg whites. Spoon the mixture into the prepared ramekins. 5. Place the ramekins in a baking pan, and fill the baking pan with very hot water to within ½ inch of the top of the ramekins. 6. Bake in a 375 degree oven for 15 to 20 minutes or until puffy and delicately brown. Dust with a light coating of confectioner's sugar. Serve immediately. |
Recipes Search
Copyright © 1993 - 2012 Lanier Publishing International