Pumpkin Soufflé with Cinnamon Crème Anglaise
I created this recipe on a trip to Walla Walla, in the Eastern Washington, while visiting winemaker friends. It is heavenly on it's own, but pour on this creme anglaise and, well, let's just say I'd love to come over for a bite!
3⁄4 cup canned pumpkin puree
1⁄2 teaspoon ground cinnamon
Large pinch freshly grated nutmeg
1 1/2 tablespoons unsalted butter
1/2 cup milk
5 egg yolks
6 egg whites, room temperature
1/2 cup granulated sugar
Cinnamon Creme Anglaise (see below)
Butter and lightly sugar eight 5 to 6-ounce ramekins. Set aside.
Place the pumpkin puree, ground cinnamon, nutmeg, butter and milk in the top of a double boiler over boiling water. Whisk until the butter is melted and the mixture is smooth. Remove from the heat and let cool 10 minutes. Add the egg yolks, one at a time, and mix well after each addition.
Preheat an oven to 375 ̊ F.
Place the egg whites in a large clean bowl and whip to soft peaks. Add the sugar gradually and beat until they are very stiff peaks. Fold the egg whites into the pumpkin mixture.
Spoon the mixture into the prepared ramekins. Using the back of a knife, smooth the top so it is completely flat. Run your finger around the inside of the rim. This will ensure that they rise straight up. This can be done several hours in advance. When you are ready to serve, bake the soufflés in the oven until puffed and cracked on top, 14 to 17 minutes.
To serve, with a spoon, open the center of the souffle with a spoon and spoon the crème anglaise into the center.
CINNAMON STICK CREME ANGLAISE
2 cups milk
4 cinnamon sticks
1/4 cup sugar
4 egg yolks
In a saucepan over medium heat, scald the milk and Cinnamon stick until the milk bubbles around the edges. Remove from the heat and let sit one hour. Strain the cinnamon sticks and discard.
Warm the milk again and add the sugar stirring constantly to dissolve the sugar. In a medium bowl, whisk the egg yolks to break them up, but don't make them foam. Whisk a little of the hot milk into the egg yolks to warm them.
Return the eggs to the pan and cook the custard, stirring constantly, until it coats the back of a spoon. Test it by drawing your finger across the back of the spoon. If your finger leaves a trail in the custard, the custard has cooked to the right point. Immediately strain into a bowl and chill.
Makes 2 1/2 cups