Spread the love and whip up a batch of good cheer with this Hipcooks holiday favorite.
Yield: Makes 10 small ramekins or 1 large ramekin
- 4 tablespoons of butter (always unsalted)
- 3 tablespoons flour
- 3/4 cup milk
- 3 egg yolks
- 6 egg whites
- 1/2 cup sugar
- 1/2 canned pumpkin (15.7 ounce can)
- Cinnamon, allspice and/or ginger
- 2 cups whipping cream
- 2 tablespoons cognac
Butter and lightly sugar the soufflé dishes. If baking immediately, preheat oven to 375. Melt butter over low heat and whisk in flour, stirring until thick. Cook over medium heat for a couple of minutes. Add the milk and half of the sugar, whisking all the while. Remove from heat, and add egg yolks one by one, stirring between. Then add pumpkin and sprinkle in spices until you feel happy and Thanksgiving-y.
Whip the whites until stiff and "just" dry (you can just hold them over your head safely). Add the remaining sugar in a very thin, steady stream as you finish beating. Fold whites into pumpkin mixture, first adding a third of the whites to "loosen", and then the rest.
Chill soufflés until you are ready to bake, in a 375 oven, for about 10 to 15 minutes until puffed, slightly browned and just cracking on the tops. (Note: if preparing 1 large soufflé it will take much longer to cook - up to half an hour or forty minutes.)
You may freeze the soufflé mixture unbaked, and then go straight from freezer to oven. To transport this lofty dessert: freeze well and transport frozen over ice in a cooler so that the bumps and curves of the drive don't knock down your uncooked soufflé! Then bake just before serving.
Right before soufflés are done in the oven, whip your cream and add cognac to taste! Dollop each soufflé with the cognac cream. Enjoy!