Tuesday, November 22, 2005

Ben's Pumpkin Souffle Recipe

Pumpkin Souffle

- serves 6-7

6 eggs, separated
2 oz plus 1 oz sugar
3 oz all-purpose flour
3/4 cup cream (whole milk or half-and-half is probably ok here)
3/4 cup pumpkin (I use canned)
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp cloves
pinch of cream of tartar
melted butter and sugar to line ramekins
powdered sugar for decoration
6 or 7 ramekins

Pumpkin Base:
- warm cream and pumpkin in a saucepan
- in a medium bowl, whisk 2oz sugar into yolks. whisk in flour, then warmed liquid mixture
- return to saucepan. cook over medium-low heat, stirring constantly, until thickened. do not boil
- remove from heat and stir in cinnamon, ginger, nutmeg, and cloves
- cover with plastic wrap
- let cool to room temp or refrigerate for later and bring to room temp before using

-preheat oven to 425 degrees F
- coat inside of ramekins with melted butter, then sugar
- in a large bowl, whip egg whites to stiff peaks, adding 1 oz sugar and cream of tartar partway through
- gently fold whites into base
- spoon mixture into ramekins
- place on baking sheet in oven
- bake ~13 minutes, until edges appear dry; do not touch
- sprinkle with powdered sugar and serve immediately
- resist the urge to eat them all yourself. trust me.