Scalloped Pineapple Souffle Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a baking dish.
• STEP 2.In a mixing bowl, combine crushed pineapple, sugar, flour, and melted butter.
• STEP 3.In a separate bowl, beat egg yolks until thick and pale yellow. Gradually add the pineapple mixture to the egg yolks, stirring well.
• STEP 4.In another bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the pineapple mixture.
• STEP 5.Pour the mixture into the greased baking dish and bake for 40-45 minutes, or until golden brown and set.
• STEP 6.Allow the souffle to cool for a few minutes before serving. Serve warm or at room temperature.
• STEP 7.For storage, cover the souffle with plastic wrap and refrigerate for up to 3 days.
• STEP 8.To serve, you can dust the souffle with powdered sugar or top it with whipped cream for an extra touch of sweetness.

Cooking Tips

• Make sure to beat the egg whites until stiff peaks form to ensure a light and airy souffle.
• You can use fresh or canned crushed pineapple for this recipe.
• If you prefer a sweeter souffle, you can increase the amount of sugar.
• Serve the souffle as a dessert with a scoop of vanilla ice cream for a delicious combination.

Storage and Serving

• Store the souffle in the refrigerator, covered with plastic wrap, for up to 3 days.
• Serve the souffle warm or at room temperature.
• Dust the souffle with powdered sugar or top it with whipped cream before serving.