Pumpkin Habanero Cheddar Souffles Recipes

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CHOCOLATE PUMPKIN CHEESECAKE SOUFFLE



Chocolate Pumpkin Cheesecake Souffle image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 10

4 tablespoons unsalted butter, at room temperature, plus more for the souffle dish
One 8-ounce package cream cheese, at room temperature
1/2 cup pumpkin puree
4 large eggs, separated, at room temperature
1/3 cup cake flour
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 cup whole milk, at room temperature
1/2 cup sugar
1/4 cup 60 percent chocolate chips, melted

Steps:

  • Preheat the oven to 350 degrees F. Butter the inside of an 8-inch souffle dish. Place in a roasting pan that fits the dish.
  • Add the cream cheese, pumpkin puree and butter to a medium bowl. Using a rubber spatula, mix together until smooth and well combined. Switch to a whisk and add the egg yolks one at a time, making sure they are fully incorporated before adding the next yolk. Add the cake flour, vanilla and cinnamon and mix well until smooth. Slowly add the milk until fully incorporated. Set aside.
  • Beat the egg whites in a large bowl using an electric hand mixer on medium-high speed until soft peaks form, about 3 minutes. With the mixer running, slowly sprinkle in the sugar until glossy and stiff peaks form. Fold one-third of the egg white into the cream cheese mixture using the whisk until incorporated. Repeat with another third. Now add the cream cheese mixture into the bowl with the remaining egg white and, using a spatula, gently fold in the remaining egg white until no streaks remain.
  • Pour the mixture into the prepared dish. Drizzle with the melted chocolate and run a skewer through the top to make a design. Fill the roasting pan with enough hot water to come halfway up the sides of the souffle dish and place in the oven. Bake for 10 minutes. Reduce the heat to 300 degrees F and continue to bake until the souffle is just set but still a little jiggly in the center, about 50 minutes. Allow to cool to room temperature in the water bath. Remove from the water and refrigerate to cool completely, at least 2 hours. Use a large spoon to serve the souffle.

PUMPKIN SOUFFLE



Pumpkin Souffle image

You can make this as a souffle, or for an extra treat, bake it in a pie crust and you will discover that it is the best pumpkin pie you have ever tasted. Serve with homemade whipped cream.

Provided by Myersbethy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 8

Number Of Ingredients 14

1 serving cooking spray
3 large eggs
1 ¾ cups canned pumpkin
⅓ cup milk
½ cup heavy cream
½ cup light brown sugar
½ cup white sugar
½ tablespoon light molasses
½ tablespoon bourbon whiskey
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
½ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch square baking pan with cooking spray.
  • Separate egg yolks and whites. Place egg whites in a glass, metal, or ceramic bowl. Place 2 of the egg yolks in a large mixing bowl reserve the third egg yolk for another use.
  • Add pumpkin, milk, heavy cream, brown sugar, white sugar, molasses, whiskey, cinnamon, ginger, salt, nutmeg, and cloves to the 2 egg yolks; beat with an electric mixer until well blended.
  • Beat egg whites until stiff peaks form. Add 1/4 of the egg whites to the pumpkin mixture; mix until well blended. Delicately fold in the remaining egg whites. Ladle into the prepared pan.
  • Bake in the preheated oven for 15 minutes. Turn the oven down to 425 degrees F (220 degrees C) and bake for 15 minutes. Turn to oven down to 375 degrees F (190 degrees C) and bake for 15 minutes. Turn the oven down to 350 degrees F (175 degrees C) and bake until the surface no longer jiggles, about 15 minutes more. The total cook time should be about 1 hour. Turn off the oven.
  • Leaving the souffle in the oven with the door ajar, for 20 to 30 minutes. Serve warm.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 32.9 g, Cholesterol 90.9 mg, Fat 7.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 4.2 g, Sodium 315.1 mg, Sugar 29 g

PUMPKIN & HABANERO CHEDDAR SOUFFLES



Pumpkin & Habanero Cheddar Souffles image

These make such a cute presentation and can be used for an appetizer or side dish. They are perfect to make in autumn, when mini-pumpkins are readily available.

Provided by TasteTester

Categories     Kosher

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

8 tiny pumpkins (mini-size)
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces habanero cheddar cheese (or any hot pepper cheddar cheese)
salt & fresh ground pepper, to taste

Steps:

  • Preheat oven to 350 degrees F. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool.
  • Reheat oven to 375 degrees F. With a paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell.
  • Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl. Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper.
  • Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells. Place on baking sheet and bake for 12-15 minutes, or until puffed and set.

PUMPKIN AND HABANERO CHEDDAR SOUFFLES



PUMPKIN AND HABANERO CHEDDAR SOUFFLES image

Categories     Bake     Low Cal

Yield 8

Number Of Ingredients 6

8 mini pumpkins
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced
Salt and ground black pepper to taste

Steps:

  • 1. Preheat oven to 350ºF. 2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool. 3. Reheat oven to 375ºF. 4. With paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell. 5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl. 6. Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper. 7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells. 8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed and set. Recipe courtesy of Chef Jeffrey Weiss Nutrition Analysis Calories 144 , Total Fat 4g , Saturated Fat 2g , Sodium 131mg , Carbohydrates 23g , Dietary Fiber 2g , Protein 8g , Calcium 158mg

PUMPKIN SOUFFLE WITH HABANERO CHEDDAR



Pumpkin Souffle with Habanero Cheddar image

Create light & fluffy souffles with a kick with our pumpkin souffles & habanero cheese recipe! Visit Cabot Creamery's website for recipe ideas & get started.

Provided by Cabot Creamery

Number Of Ingredients 2

8 mini pumpkins4 large eggs4 teaspoons King Arthur Unbleached All-Purpose Flour¼ teaspoon baking powder3 ounces Cabot Habanero Cheddar
diced (about ¾ cup)Salt and ground black pepper to taste

Steps:

  • To make 8 pumpkin soufflés, begin by preheating your oven to 350°F. Place the uncut pumpkins in a large shallow dish and add 1/4 inch of water. Cover tightly with foil and bake for about 40 minutes, or until tender. Let cool. Reheat oven to 375°F. Remove tops from pumpkins with a paring knife. Remove and discard seeds, then scoop out flesh, leaving a ¼ - inch-thick shell. Place four cups of pumpkin flesh in a mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and place the egg whites in a separate bowl. Stir flour and baking powder into the pumpkin mixture, then stir in diced Cabot Habanero Cheddar. Season with salt and pepper. Whip egg whites into stiff peaks and fold into the pumpkin mixture. Spoon soufflé mixture into pumpkin shells, dividing mixture evenly. Place filled mini pumpkins on a baking sheet and bake for approximately 12 to 15 minutes, or until puffed and set. Dig in! For another delicious pumpkin and cheese dish that's gorgeous to serve, try this Mac & Cheese Baked in a Pumpkin. Did you know Cabot is a co-operative of over 1,100 farm families who continuously strive to produce the best dairy products around? If you love this pumpkin soufflé recipe as much as we do, we'd really appreciate it if you could rate and review it when you have the chance!

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