Pumpkin Souffle

By exdircomp

Spiced Crème Anglaise:
Nest a medium mixing bowl in larger bowl filled with ice water; set aside. In another mixing bowl whisk together 2 eggs, 2 egg yolks, and 1/4 cup granulated sugar; set aside. In small saucepan heat 1 cup whole milk over medium-high heat to simmer. Temper egg mixture by slowly pouring 1/4 cup hot milk into egg mixture, whisking constantly. Add another 1/4 cup hot milk, whisking constantly. Now whisk tempered egg mixture back into saucepan with milk, whisking constantly. Stir constantly with wooden spoon over medium heat until mixture reaches 175°F when tested with instant-read thermometer or until mixture just coats back of wooden spoon. Remove from heat; immediately transfer to bowl in ice bath and stir to stop cooking. Stir occasionally until cool. Pass mixture through fine mesh strainer. Stir in 1/2 teaspoon pumpkin pie spice and 1/4 teaspoon pure vanilla extract. Refrigerate until ready to serve, or up to 3 days.



Bourbon Molasses Sauce




When serving the spiced-pumpkin soufflés, don’t forget this warm accompaniment. It’s simply magical.


3/4cupsugar
1/4 cup plus 2tablespoonswater, divided
3tablespoonsbourbon
3tablespoonsunsalted butter
1 1/2tablespoonsmolasses (not robust or blackstrap)
1/4teaspoonsalt


•
Bring sugar and 2 Tbsp water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.


Cooks’ note: Sauce can be made 1 day ahead and chilled. Reheat in a microwave or double boiler until liquefied.

Ingredients

• 8 tablespoons (1 stick) unsalted butter, plus more for pan and souffle dishes
• 1 can (15 ounces) pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 3/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 2 cups milk
• 3 tablespoons finely chopped fresh ginger
• 1/2 cup granulated sugar, plus more for souffle dishes
• 1/2 cup all-purpose flour
• 1/3 cup packed light-brown sugar
• 9 large eggs, separated
• Confectioners' sugar, for dusting
• Cinnamon Anglaise
• 1 1/3 cups heavy cream
• 2/3 cup milk
• 1 to 2 cinnamon sticks
• 1/3 cup sugar
• 4 large egg yolks, room temperature
• Pinch of salt
• 1 1/2 teaspoons pure vanilla extract

Preparation

Step 1

1. Heat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet. Bake until puree loses most of its moisture, but is not quite dry and has not formed a crust, about 25 minutes. Stir halfway through cooking time. Transfer to a medium bowl.
2. Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 3 days).
3. In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat, and let steep for at least 30 minutes. Strain through a fine sieve; discard solids.
4. Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.
5. Prepare an ice-water bath; set aside. Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.
6. Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.
7. Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.
8. Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip. Bake until tops are colored and dry to the touch, 20 to 25 minutes. Dust with confectioners' sugar, and serve immediately with cinnamon anglaise.

cinnamon anglaise

Directions

1. In a small saucepan, combine cream, milk, and cinnamon sticks. Bring to a boil. Remove from heat, and let steep for 1 hour. Remove cinnamon sticks, and discard. Add half of the sugar, and stir to combine.
2. Prepare an ice-water bath. In a large bowl, combine the remaining sugar, egg yolks, and salt in a large bowl. Stir to combine. Return cream to a boil and, very quickly, pour it into the yolk mixture, whisking constantly. Set aside for 3 minutes. Add vanilla and strain through a fine sieve. Discard solids. Place bowl in the ice-water bath to cool mixture completely, stirring occasionally, 20 to 30 minutes. Will keep, refrigerated, in an airtight container, for up to 2 days.