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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This pretty, golden-topped puff is so easy to whip up, but looks like you really fussed. Lightly laced with rum, the moist, tender, banana-rich souffle makes that perfect âlittle somethingâ to wrap up any holiday dinner. âCRYSTAL BRUNS, ILIFF, COLORADO Ingredients:
4 eggs, separated |
1 egg white |
2 tablespoons butter |
1 cup mashed ripe bananas |
1/3 cup sugar |
1 tablespoon cornstarch |
1 tablespoon lemon juice |
1 tablespoon rum |
1/4 teaspoon grated lemon peel |
Directions:
1. Let egg whites stand at room temperature for 30 minutes. Coat a 1-1/2-qt. souffle dish with cooking spray; set aside.
2. In a small saucepan over medium heat, melt butter. Stir in the bananas, sugar and cornstarch until blended. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl; stir in lemon juice, rum and lemon peel.
3. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Allow to cool slightly.
4. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into banana mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish.
5. Bake at 350° for 25-30 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6 servings.
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