Spiced-Pumpkin Soufflés With Bourbon And Molasses Sauce
Serves: 5
Vicente Kshlerin
1 January 1970
Based on User reviews:
39
Spice
52
Sweetness
58
Sourness
44
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Whole Milk1 tbsp
Cornstarch1 tsp
Nutmeg (grated)1 tsp
Ground Cinnamon1 tsp
Ground Allspice10 large
Egg White1 tsp
SaltDirections:
1
Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan
2
Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes
3
Remove from heat and whisk in pumpkin
4
Transfer to a large bowl and cool to room temperature
5
Preheat oven to 400°F with rack in lower third
6
Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan
7
Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks
8
Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more
9
Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly
10
Divide mixture among ramekins, mounding it
11
Bake soufflés until puffed and golden, 18 to 20 minutes
12
Dust with confectioners sugar and serve immediately
13
Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan
14
Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes
15
Remove from heat and whisk in pumpkin
16
Transfer to a large bowl and cool to room temperature
17
Preheat oven to 400°F with rack in lower third
18
Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan
19
Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks
20
Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more
21
Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly
22
Divide mixture among ramekins, mounding it
23
Bake soufflés until puffed and golden, 18 to 20 minutes
24
Dust with confectioners sugar and serve immediately