Breakfast Pear Souffles

Time: 45 minutes

For whatever reason, souffles are not on menus as often as they should be. For a great history of souffles, read the “Rise and Fall of the Souffle in Modern Cuisine“. I think there is an overall aversion to making them as there is a belief that they are tricky to make. I haven’t found that to be the case. In fact, the first time we made this recipe, my oldest son made it all by himself and he was about 13 years old at the time. They were and still are amazing. You will free as a bird, dining on these souffles with a cup of your favorite tea or coffee for breakfast, brunch or as a dessert. I realize Free Bird gets a bit energetic towards the end, but you will too and it is a great way to start the day – plus, my oldest likes the tune and he LOVES these souffles.

Music Selection: Lynyrd Skynyrd’s – Free Bird Cover performed by the Classic Rock Show

Ingredients:

2 Tbsp butter

1/3 cup sugar

3 – 4 ripe pears, peeled, cored, and cut into 8ths (lengthwise)

9 oz cream cheese, at room temperature

4 eggs, separated

1 tsp vanilla extract or vanilla sugar

¼ cup flour

1 Tbsp cornstarch

1/8 tsp cream of tartar

(optional) fruit syrup

Directions:

Preheat oven to 350 deg F.

In four oven-safe ramekins, brush with butter.

Separate the egg whites and egg yolks into two separate mixing bowls.

Starting with the egg whites, add a pinch (1/8 tsp) of cream of tartar and beat. As soft peaks start to form, slowly add the sugar, little by little. Keep beating until stiff peaks form.

In the separate bowl with the egg yolks, add the cream cheese. Beat until smooth, but do not over beat. On low, beat in the vanilla, flour and cornstarch, until just blended.