Tuesday, September 25, 2012

Pumpkin Spice Souffle

I made this for you.





Yes, you.

I want you to get a really good look at my skillz. I want you to subscribe to my posts and come back for more. I'm not kidding. This is what I can do. Sure, I'll throw in a post once in awhile about some fashion item I'm obsessing over, but mostly, my blog will be about this. Challenging desserts and Sunday dinners from the weekend with some easy, go-to dinners and sweet cravings from the work-week sprinkled in. This is what I like to do. Will you be inspired with me?


That is one big puff. Of course my sweetie just informed me it looks like a giant muffin.

Thanks.

It's not. I swear.

All these pumpkin recipes have been driving me mad! I had no pumpkin recipe to share. I did some brainstorming, and I have been wanting a souffle dish for a long time. So why not a pumpkin souffle? I'll get to be part of the pumpkin recipe clubs all over pinterest and foodie blog land, and I'll have a great reason to buy another piece of oven-to-table serveware.

Pumpkin Spice Souffle

  • 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 souffle dish
  • 3/4 cup canned pure pumpkin (from a 15-oz can, not pie filling)
  • 10 large egg whites
  • 1/4 teaspoon salt

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.

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

Preheat oven to 400°F with rack in lower third. Butter souffle dish and coat with granulated sugar, knocking out excess.

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.

Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Pour mixture into souffle dish, mounding it.

Bake soufflé until puffed and golden, 18 to 20 minutes. Serve with bourbon and molasses sauce immediately.

Bourbon and Molasses Sauce
  • 3/4 cup sugar
  • 1/4 cup plus 2 tablespoon water, divided
  • 3 tablespoons bourbon
  • 3 tablespoons unsalted butter
  • 1 1/2 tablespoons molasses (not robust or blackstrap)
  • 1/4 teaspoon salt
Bring sugar and 2 tablespoons 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 (be careful!!! it splatters!!), butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.

Source: Epicurious


delicious.
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