Pumpkin Gingerbread Souffle

Photo by Chantal D.
Adapted from piesandplots.net

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

-8 servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from piesandplots.net

Ingredients

  • Soufflés:

  • 1/2 cup 1/2

    cup milk (I used almond, but any kind will work)

  • 1 tablespoon 1

    tablespoon cornstarch

  • 1 teaspoon 1

    teaspoon ground cinnamon

  • 1/2 teaspoon 1/2

    teaspoon ground ginger

  • 1/8 teaspoon 1/8

    teaspoon ground cloves

  • 3/4 3/4

    cup, plus 1 tablespoon granulated sugar, divided

  • 3/4 cup 3/4

    cup pumpkin puree (canned or homemade)

  • 10 large 10

    large egg whites

  • 3/4 teaspoon 3/4

    teaspoon cream of tartar

  • Sauce:

  • 3/4 cup 3/4

    cup granulated sugar

  • 1/4 1/4

    cup, plus 2 tablespoons water, divided

  • 3 tablespoons 3

    tablespoons bourbon

  • 3 tablespoons 3

    tablespoons unsalted butter, cold and cubed

  • 2 tablespoons 2

    tablespoons molasses

  • 1/4 teaspoon 1/4

    teaspoon flaky sea salt

Directions

1. Make the soufflés. In a small saucepan, whisk together milk, cornstarch, cinnamon, ginger, cloves, and 1 tablespoon granulated sugar over medium heat. Bring to a boil, then simmer for 2 minutes while whisking, until thickened. Remove from the heat and whisk in the pumpkin. Pour into a bowl and cool to room temperature. Alternatively, cover and refrigerate for 1 day. 2. When ready to make the soufflés, preheat oven to 400 degrees F. Butter and sugar ramekins and place on a baking sheet. 3. In a large bowl, whip egg whites using a hand mixer on medium-high until frothy. Add cream of tartar. Continue beating egg whites until soft peaks form. Gradually add remaining ¾ cup sugar while beating the egg whites. Beat until stiff, glossy peaks form. A stand mixer may alternatively be used for this process. Fold ⅓ of the egg whites into the pumpkin mixture until pretty evenly distributed. Fold in the remaining egg whites, taking care not to deflate the mixture. Divide the batter among the ramekins, mounding it toward the middle. Fill ramekins no more than ¾ full. 4. Bake soufflés until puffed greatly and golden brown, 18-25 minutes, depending on the size of your ramekins. You will have to watch them closely. They should be puffed high above the ramekin and deep golden brown on top. Serve immediately. 5. Make the sauce while the soufflés are baking or 1 day ahead of time. In a small saucepan, combine sugar and 2 tablespoons water over medium heat. Stir until sugar has dissolved. Once sugar dissolves, stop stirring, and cook until the sugar is a dark amber color. You may gently swirl the pan. Remove pan from the heat and stir in remaining ¼ cup water, bourbon, butter, molasses, and salt. The mixture may seize. Don’t panic. Just return it to the heat and stir until the mixture simmers and thins out into a sauce. Serve immediately with soufflé or store in the refrigerator for 1 day. Reheat in the microwave.

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