Pumpkin Soufflé
Ingredients
Serves 6
1 cup whole milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/2 cup granulated sugar
5 eggs, separated
1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
1/4 teaspoon cream of tartar
2 tablespoons canned pumpkin
1 teaspoon pumpkin pie spice
Powdered sugar
Directions
For soufflé base, in small saucepan heat milk over medium heat. In medium saucepan, melt 1/4 cup butter over medium heat. Stir flour into melted butter; mix well to combine. Reduce heat to low; stir frequently. When milk simmers, add the 1/2 cup granulated sugar, stirring 2 minutes to dissolve. Add milk mixture to butter mixture; whisk to combine, cooking over medium heat until ball forms and mixture releases from sides of pan.
Immediately place mixture in bowl of stand mixer fitted with paddle (or place in a large mixing bowl and use a hand mixer); beat on medium-low speed for 10 minutes.
Add egg yolks to soufflé base, one at a time, beating until each yolk is incorporated before adding the next. Set aside; allow to cool (or cover and chill up to 3 days).
Generously butter six 10-ounce soufflé dishes or custard cups with the 1 tablespoon softened butter, covering entire surface including rim. Coat buttered dishes with 2 tablespoons granulated sugar, rotating dishes to coat them evenly. Tap out any excess sugar; set aside.
Stir pumpkin and pumpkin pie spice into soufflé base; mix well to combine.
Preheat oven to 350°F. Beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight). Gently fold half the egg whites into soufflé base. Fold in remaining egg whites. Gently pour batter into prepared soufflé dishes. Be careful not to drip batter on rims, or soufflés may not rise evenly.
Bake in center of preheated oven 35 minutes or until lightly browned and set on top. Remove from oven, place on small serving plate and dust with powdered sugar. Serves immediately.
View Full Recipe For "Pumpkin Soufflé"
Ingredients
Serves 6
1 cup whole milk
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/2 cup granulated sugar
5 eggs, separated
1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
1/4 teaspoon cream of tartar
2 tablespoons canned pumpkin
1 teaspoon pumpkin pie spice
Powdered sugar
Directions
For soufflé base, in small saucepan heat milk over medium heat. In medium saucepan, melt 1/4 cup butter over medium heat. Stir flour into melted butter; mix well to combine. Reduce heat to low; stir frequently. When milk simmers, add the 1/2 cup granulated sugar, stirring 2 minutes to dissolve. Add milk mixture to butter mixture; whisk to combine, cooking over medium heat until ball forms and mixture releases from sides of pan.
Immediately place mixture in bowl of stand mixer fitted with paddle (or place in a large mixing bowl and use a hand mixer); beat on medium-low speed for 10 minutes.
Add egg yolks to soufflé base, one at a time, beating until each yolk is incorporated before adding the next. Set aside; allow to cool (or cover and chill up to 3 days).
Generously butter six 10-ounce soufflé dishes or custard cups with the 1 tablespoon softened butter, covering entire surface including rim. Coat buttered dishes with 2 tablespoons granulated sugar, rotating dishes to coat them evenly. Tap out any excess sugar; set aside.
Stir pumpkin and pumpkin pie spice into soufflé base; mix well to combine.
Preheat oven to 350°F. Beat egg whites and cream of tartar with an electric mixer until stiff peaks form (tips stand straight). Gently fold half the egg whites into soufflé base. Fold in remaining egg whites. Gently pour batter into prepared soufflé dishes. Be careful not to drip batter on rims, or soufflés may not rise evenly.
Bake in center of preheated oven 35 minutes or until lightly browned and set on top. Remove from oven, place on small serving plate and dust with powdered sugar. Serves immediately.
