Recipe: Pineapple Soufflé
- 2 large cans of crushed pineapple (drained very well)
- ¾ cup sugar
- 1 tsp lemon zest
- 4 eggs room temp beaten well
- 2 Tbs corn starch
- Pinch of salt
- 1/8 tsp vanilla extract
- 5 thin pats of butter for topping
- A Sprinkle of ground cinnamon for dusting the top
Preheat the oven to 325 degrees F
Grease a 9 inch pie dish
In a bowl with a hand mixer beat the room temperature eggs for 3 minutes until light and bubbly. Add the sugar and lemon zest and beat for another minute on medium high speed. Add the well drained crushed pineapple, corn starch salt and vanilla. Mix on medium for 1 more minute to incorporate well. Pour the mixture in the greased dish about 3/4 high. Place 5 thin pats of butter on evenly separated across the top of the mixture and sprinkle the ground cinnamon over the top in a light even coating. Place in the oven on a cookie sheet and bake for 1 hour uncovered.
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Recipe by yumm yumm yumm.
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