Spiced-Pumpkin Soufflés with Bourbon and Molasses Sauce
Light and airy pumpkin soufflés delicately spiced with nutmeg, cinnamon, allspice and cloves. These elegant individual desserts are served with a bourbon molasses sauce and unsweetened whipped cream for the perfect fall dining experience.
Ingredients
- •½ cup whole milk
- •1 tablespoon cornstarch
- •¼ teaspoon grated nutmeg
- •¼ teaspoon ground cinnamon
- •⅛ teaspoon ground allspice
- •⅛ teaspoon ground cloves
- •¾ cup granulated sugar
- •¾ cup canned pure pumpkin
- •10 whole large egg whites
- •¼ teaspoon salt
- •8 pieces ramekins
- •1 to taste confectioners sugar
- •1 to taste bourbon molasses sauce
- •1 to taste unsweetened whipped cream
Cooking Instructions
- 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.
7 min
- 2.
Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
30 min
- 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.
10 min
- 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 min
- 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.
8 min
- 6.
Bake soufflés until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately.
20 min
