It's officially pumpkin season but instead of making a pumpkin pie, I'm taking the flavors of pumpkin and spice and infusing them into a soufflé. This pumpkin soufflé with spiced crème anglaise is excellent for this time of the year and is a delicious dessert for Thanksgiving. This recipe takes effort and time to make but it really is worth it. The light, fluffy soufflé pairs beautifully with the spiced, sweet crème anglaise. Also, I personally like to make the crème anglaise the night before so that it's really cold and once you pour it over the hot soufflé it cools it down a little. But, even if you don't make the crème anglaise serve the soufflé with ice cream or whipped cream.
Ingredients:
Pumpkin Soufflé:
1 (15 oz.) can of pumpkin puree
4 eggs, separated
2 heaped tbsp. light brown sugar
1 heaped tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
pinch of salt
1 (15 oz.) can of pumpkin puree
4 eggs, separated
2 heaped tbsp. light brown sugar
1 heaped tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1/8 tsp. ground nutmeg
pinch of salt
Spiced Creme Anglaise:
2 cups heavy cream
6 egg yolks
1/2 cup sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
pinch of ground nutmeg
Preheat your oven to 350ºF
Heat the heavy cream in small saucepan with the ground cinnamon, cloves, and nutmeg until the cream is slightly simmering
Whisk the egg yolks and sugar together in a bowl then add a ladleful of the heated cream, mix, then gradually add the rest of the cream to the egg yolks and sugar
Pour the mixture back into the pan over medium-high heat and stir until the custard is thick and coats the back of a wooden spoon
Strain the custard in a fine-mesh sieve and set it aside or refrigerate it to cool down while you make the soufflé
Whisk the egg whites with the salt until stir peaks form either using a stand mixer or by hand
Meanwhile, mix the pumpkin puree, egg yolks, brown sugar, flour, cinnamon, and nutmeg together
Gently fold the whisked egg whites into the pumpkin mixture then ladle the mixture into 6 greased ramekins
Bake them in the oven for 30 minutes until the soufflés are risen, light, and fluffy (don't open the oven door while they're baking because they'll deflate and lose air)
Serve each soufflé immediately with a dusting of powdered sugar and the spiced crème anglaise
6 egg yolks
1/2 cup sugar
1 1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
pinch of ground nutmeg
Preheat your oven to 350ºF
Heat the heavy cream in small saucepan with the ground cinnamon, cloves, and nutmeg until the cream is slightly simmering
Whisk the egg yolks and sugar together in a bowl then add a ladleful of the heated cream, mix, then gradually add the rest of the cream to the egg yolks and sugar
Pour the mixture back into the pan over medium-high heat and stir until the custard is thick and coats the back of a wooden spoon
Strain the custard in a fine-mesh sieve and set it aside or refrigerate it to cool down while you make the soufflé
Whisk the egg whites with the salt until stir peaks form either using a stand mixer or by hand
Meanwhile, mix the pumpkin puree, egg yolks, brown sugar, flour, cinnamon, and nutmeg together
Gently fold the whisked egg whites into the pumpkin mixture then ladle the mixture into 6 greased ramekins
Bake them in the oven for 30 minutes until the soufflés are risen, light, and fluffy (don't open the oven door while they're baking because they'll deflate and lose air)
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