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Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts
Spiced Pumpkin Soufflé
Comments (0) | Monday, September 12, 2011
Ingredients:
- 1/2 cup whole milk
- 1 Tbsp. cornstarch
- 1/4 tsp grated nutmeg
- 1/4 tsp ground cinnamon
- 1/8 tsp ground allspice
- Pinch of ground cloves
- 3/4 cup plus 1 Tbsp. granulated sugar, divided, plus additional for coating ramekins
- 3/4 cup canned pure pumpkin (from 15 oz. can, not pie filling)
- 10 large egg whites
- 1/4 tsp salt
Directions:
- Whisk together milk, cornstarch, spices, and 1 Tbsp. granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking 2 minutes.
- Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
- Preheat oven to 400* F with rack in lower third. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
- Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1-2 minutes more.
- Fold one third of the whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
- Bake soufflés until puffed and golden, 18-20 minutes. Dust with confectioners sugar and serve immediately. You can also serve with a simple homemade caramel sauce and whipped cream.
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