PUMPKIN SOUFFLE

PUMPKIN SOUFFLE image

Number Of Ingredients 15

1 stick (8 tbs) unsalted butter
1 can (15 oz) pumpkin puree
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp nutmeg, freshly grated
1/2 tsp ground cloves
3/4 tsp salt
1/2 tsp vanilla extract
2 cups milk
3 tbs fresh ginger, grated
1/2 cup granulated sugar, plus more to coat souffle dishes
1/2 cup all-purpose flour
1/3 cup packed light-brown sugar
9 large eggs, separated
Confectioners Sugar (garnish)

Steps:

1. Heat baking oven to 400 degrees. Butter six 10 oz souffle dishes. Dust with granulated sugar. 2. Combine pumpkin puree, 1/2 tsp salt and other spices. 3. In small saucepan bring milk and fresh ginger to boil. Remove from heat and steep for 30 minutes. Strain and discard solids. 4. Prepare an ice-water bath and set aside. 5. Melt butter in medium saucepan over medium heat. Stir in flour and 1/2 tsp salt until smooth. Gradually add the steeped milk, whisking constantly and continue to cook until thickened (2-3 min). 6. Stir pumpkin and spices and brown sugar into milk mixture. Stir in egg yolks. Place in large bowl in ice bath to cool completely. 7. Beat egg whites and 1/4 cup sugar to soft peaks. Add remaining 1/4 cup sugar and beat until stiff glossy peaks. Fold egg whites into pumpkin mixture in two stages. 8. Pour into souffle dishes, mounding slightly over rim. Smooth surface with fingertip. 9 . Bake until tops are colored and dry to touch (20-25 min). Dust with confectioners sugar and serve immediately with Cinnamon Anglaise Sauce. 3. Heat ove