Cinnamon Souffles

Directions

1. 1
   Coat 10 individual (3/4-cup) souffle dishes or custard cups with cooking spray.
2. 2
   Sprinkled dishes evenly with 3 Tbsp sugar, carefully shaking to coat bottom and sides of each dish; set aside.
3. 3
   Combine 1/4 c sugar, cornstarch, cinnamon and nutmeg in a medium saucepan.
4. 4
   Gradually add milk, stirring with a wire whisk until well blended.
5. 5
   Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
6. 6
   Remove from heat.
7. 7
   Add vanilla; stir well.
8. 8
   Gradually stir about 1/4 of hot mixture into egg substitute; add this back to remaining hot mixture, stirring constantly.
9. 9
   Beat egg whites and cream of tartar in clean large bowl at high speed with an electric mixer until soft peaks form.
10. 10
    Gradually add 1/3 c sugar, 1 Tbsp at a time, beating until stiff peaks form.
11. 11
    Gently fold 1/4 of egg white mixture into cinnamon mixture.
12. 12
    Gently fold remaining egg white mixture into cinnamon mixture.
13. 13
    Spoon evenly into prepared dishes.
14. 14
    Bake @ 350 degrees for 18 to 20 minutes or until souffles are puffed.
15. 15
    Sprinkle with freshly ground nutmeg, if desired.
16. 16
    Serve immediately.