Breakfast Souffles With Sauteed Pears
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 tbsps
Unsalted Butter6 tbsp
Sugar3 large
Egg (separated)1 tsp
Vanilla Extract1 cup
All-Purpose Flour1 tbsp
CornstarchDirections:
1
Remove soufflés from oven
2
Preheat oven to 350°F
3
Butter six 2/3-cup soufflé dishes or custard cups
4
Melt 6 tablespoons butter in large skillet over medium-high heat
5
Stir in 6 tablespoons sugar
6
Add pears and sauté until tender and golden, about 5 minutes
7
(Can be prepared 2 hours ahead
8
Cover and let stand at room temperature
9
) Using electric mixer, beat cream cheese, egg yolks and vanilla in large bowl until light and fluffy
10
Sift flour and cornstarch into cream cheese mixture
11
Stir just until blended (do not overmix)
12
Beat egg whites in another large bowl until foamy
13
Add cream of tartar and beat until firm peaks form
14
Add remaining 1/3 cup sugar; beat egg whites until glossy
15
Stir 1 cup of egg whites into cream cheese mixture to lighten
16
Using rubber spatula, gently fold in remaining whites
17
Divide among prepared dishes
18
Bake soufflés until just set and slightly brown on top, about 25 minutes
19
Rewarm pears over medium-low heat
20
Run tip of small knife around sides of soufflés to loosen
21
Using oven mitts for protection, turn soufflés out onto plates
22
Serve warm with sautéed pears
23
Preheat oven to 350°F
24
Butter six 2/3-cup soufflé dishes or custard cups
25
Melt 6 tablespoons butter in large skillet over medium-high heat
26
Stir in 6 tablespoons sugar
27
Add pears and sauté until tender and golden, about 5 minutes
28
(Can be prepared 2 hours ahead
29
Cover and let stand at room temperature
30
) Using electric mixer, beat cream cheese, egg yolks and vanilla in large bowl until light and fluffy
31
Sift flour and cornstarch into cream cheese mixture
32
Stir just until blended (do not overmix)
33
Beat egg whites in another large bowl until foamy
34
Add cream of tartar and beat until firm peaks form
35
Add remaining 1/3 cup sugar; beat egg whites until glossy
36
Stir 1 cup of egg whites into cream cheese mixture to lighten
37
Using rubber spatula, gently fold in remaining whites
38
Divide among prepared dishes
39
Bake soufflés until just set and slightly brown on top, about 25 minutes
40
Rewarm pears over medium-low heat
41
Remove soufflés from oven
42
Run tip of small knife around sides of soufflés to loosen
43
Using oven mitts for protection, turn soufflés out onto plates
44
Serve warm with sautéed pears