Monday, June 03, 2013

sunday dessert - vanilla pear souffles



Remember my recent souffle obsession?  Well, it happened again - this time with pear souffles.

I don't know what to say about these except....go make them right now.

They are light and delicious and kind of perfect.  

The funny thing about taking souffle photos is that they begin to fall as soon as they are removed from the oven.  The first few photos I took, the souffles were nice and poofy but as the photo session went on....they looked flat.   Normal people would just enjoy their dessert, I had to photograph it first.  Blogger problems, right?

Anyways...enjoy!  These are so good.  



vanilla pear souffles {makes 4}
-2 eggs - separated
-1/4 cup flour
-1/2 teaspoon salt
-1/2 teaspoon baking powder
-2 tablespoons powdered sugar
-1 pear - grated 
-1 teaspoon vanilla extract
-2 tablespoons unsweetened vanilla almond milk
-two teaspoons of butter or buttery spread {I used earth balance} and two teaspoons of white granulated sugar

1. In a small bowl, combine the flour, salt, baking powder, and powdered sugar.  Whisk in the two egg yolks, the almond milk, and the vanilla extract.  Finally, grate the pear {peel too} and add to the bowl.  Set aside.
2. In a separate bowl, use an electric mixer to beat the egg whites until peaks form - this will take about a minute.
3. Gently fold the egg whites into the rest of the ingredients.
4. Take a little of the butter or buttery spread and lightly coat the inside of four ramekins.  After buttering, dust the ramekins with a little granulated sugar {about 1/2 teaspoon per dish}.
5. Spoon equal amounts of the batter into each ramekin and bake in a 375 degree oven for about 25 minutes.  The souffles will poof up and brown a little on top.
Serve immediately - these will fall after a short while but they will still taste amazing.

You can experiment with different fruit.  For my next souffle I am going to try berries.






5 comments:

  1. Gina, these sound divine! I would love to try them. Do you think muffins tins would work?
    And I totally hear you on the blogger food problems. My last recipe was a funny experience..
    ;) anna

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    Replies
    1. I would try coffee mugs before I would use the muffin tins...I feel like they might be hard to eat from the muffin tins because they don't slide out easily. If they're in ramekins or mugs, then each person gets their own :).

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  2. They do look fabulous! Yes, soufflés are annoying like that! Well done for photographing them first! X

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  3. These look absolutely delicious! This is the perfect excuse to get some of those cute little souflee dishes! Where did you get yours? And I agree... blogger problems... so true! I made some watermelon, mint & lime water recently and used one of those paper straws. Well, by the time I was done taking pictures my paper straw was a wee bit soggy! It's a hard knock life ;)

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thank you so much for your comment! i read and enjoy each and every one :).

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