Recipe adapted from Epicurious with a few changes and additions
Author: Samantha Ferraro
1/2tspfreshly grated nutmeg
Pinchof ground cloves
2cupspumpkin pureeor 1 15oz. can
1-2Tbgrated orange zest
2Tbsugarfor dusting souffle molds
1/2tspcream of tartar
In a medium pot, stir together the milk, cornstarch, spices and brown sugar and bring to a simmer until boiling. Whisk while boiling for 2-3 minutes.
Turn off heat and add pumpkin puree, Grand Marnier, vanilla and orange zest. Mix together and allow to cool to room temperature. Taste for seasoning and adjust as necessary.
Next, pre-heat oven to 375 degrees F and set oven rack to lower half of oven. Prep ramekins by greasing the insides with butter and dusting all over with sugar.
Next, in a clean, dry mixing bowl, add egg whites and begin to beat with a whisk attachment on low speed. You will see that the egg whites will “break up” and begin to have a foamy consistency. Once foamy, add cream of tartar and continue beating, gradually increasing the speed until soft peaks form. This can take anywhere from 3-5 minutes.
Once soft peaks form, slowly add in 3/4 sugar while mixing on medium-high speed. Once sugar is added, continue to beat until you can hold your egg whites with a whisk and it stays stiff.
Fold a few dollops full of the egg whites into the pumpkin mixture to help lighten. Then fold in remaining pumpkin into the wgg whites, Don't over mix and continue folding in until everything is mixed together.
Carefully pour mixture into prepared molds to just about the brim. Level off with a spatula so tops are even and gently tap down to even mixture out.
Place souffles on a large baking sheet and bake exactly 20 minutes or until souffle puff up and are golden brown.
When done, remove from oven and dist with powdered sugar. Serve immediately.
Recipe makes 1 6-cup souffle + 3 individual souffles.Pumpkin mixture can be made ahead of time and stored.Please refer to my cheese souffle for step by step instructions.