Recipes

Spiced-Pumpkin Soufflés with Bourbon and Molasses Sauce

1 Mins read
0
28
0
Share
Scroll to recipe
Share
Spiced-Pumpkin Soufflés with Bourbon and Molasses Sauce

Spiced-Pumpkin Soufflés with Bourbon and Molasses Sauce

amanda

Equipment

  • - Silicone Whisk Set

  • - Large Mixing Bowl (5-quart)

  • - Rubber Spatula

  • - Digital Kitchen Scale (1-2 lbs capacity)

  • - Soufflé Dish or Ramekins

  • - Oven Mitts

  • - Stand Mixer or Hand Blender (optional, with star tip recommended)

  • - Piping Bag and Tips (star tip recommended)

  • - Oven Thermometer

  • - Airtight Containers

Ingredients

  • 1/2 cup whole milk

  • 1 tablespoon cornstarch

  • 1/4 teaspoon grated nutmeg

  • 1/4 teaspoon ground cinnamon

  • 1/8 teaspoon ground allspice

  • Pinch of ground cloves

  • 3/4 cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins

  • 3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)

  • 10 large egg whites

  • 1/4 teaspoon salt

  • Equipment: 8 (6-ounce) ramekins

  • Garnish: confectioners sugar

  • Accompaniments: bourbon molasses sauce ; unsweetened whipped cream

  • 1 unsweetened whipped cream

Instructions

1

Instruction 1

Whisk together milk, cornstarch, spices, and 1 tablespoon granulated sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes.
2

Instruction 2

Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
3

Instruction 3

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.
4

Instruction 4

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 to 2 minutes more.
5

Instruction 5

Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it.
6

Instruction 6

Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.
0
28
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *