Pumpkin Spice Soufflé with Warm Vanilla Custard Sauce
By Tested and perfected in the Sur La Table kitchen
Pumpkin Spice Soufflé with Warm Vanilla Custard Sauce
By Tested and perfected in the Sur La Table kitchen
Yield/Serves:
Makes 12 servings - 6 ramekins
For the souffle:
Unsalted butter, for buttering ramekins Granulated sugar, for dusting ramekins 1 (15-ounce) can pumpkin puree
1/4 cup packed dark brown sugar
1 teaspoon vanilla bean paste
1 teaspoon fine kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger
1/8 teaspoon allspice
1 tablespoon orange flavored liqueur such as Cointreau 1 stick (4 ounces) unsalted butter
1/2 cup unbleached all-purpose flour
2 cups whole milk
9 large eggs separated
1/2 cup granulated sugar
Vanilla custard sauce, for serving
For the custard:
1 cup whole milk
1 cup heavy whipping cream 1/4 cup granulated sugar
5 large egg yolks
2 teaspoons vanilla bean paste
Unsalted butter, for buttering ramekins Granulated sugar, for dusting ramekins 1 (15-ounce) can pumpkin puree
1/4 cup packed dark brown sugar
1 teaspoon vanilla bean paste
1 teaspoon fine kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger
1/8 teaspoon allspice
1 tablespoon orange flavored liqueur such as Cointreau 1 stick (4 ounces) unsalted butter
1/2 cup unbleached all-purpose flour
2 cups whole milk
9 large eggs separated
1/2 cup granulated sugar
Vanilla custard sauce, for serving
For the custard:
1 cup whole milk
1 cup heavy whipping cream 1/4 cup granulated sugar
5 large egg yolks
2 teaspoons vanilla bean paste
This show stopping dessert is impressive for any holiday table. To make sure the soufflé rises properly, use an oven thermometer to check that your oven’s temperature is accurate. Also, keep the oven door closed while the soufflé is baking, the constant temperature ensures a complete rise. Rather than opening the door, turn on the oven light to watch the magic.
Preheat oven to 375°F. Generously butter ramekins, dust them with sugar, and tap out the excess. Prepare an ice bath for cooling.
1. To a medium bowl, add the pumpkin, brown sugar, vanilla, salt, spices and Cointreau; whisk until well combined. Set aside.
2. To a heavy medium saucepan set over medium-high heat, add butter. When butter melts, whisk in flour and cook until thick and smooth, about 1 minute. Add milk and continue to cook, constantly whisking, until the mixture is thick, about 3 minutes. Transfer to a large bowl. Whisk in the pumpkin mixture and egg yolks and place over the ice bath to cool. This is the soufflé base.
3. While the soufflé base is cooling, place the whites into the bowl of a stand mixer fitted with a whip attachment and beat on medium speed until whites are foamy. Slowly add in the sugar and continue whipping until whites are stiff and glossy peaks form.
4. With a silicone spatula, gently fold one-third of the egg whites into the soufflé base until almost completely combined. Fold in the remaining whites in 2 more stages. Stop folding when all the whites are incorporated into the batter. Divide batter among the prepared ramekins, filling each one to 1⁄2 inch below the rim, and set on a rimmed baking sheet. Bake until fully risen, just set, and golden brown, 18 to 20 minutes.
5. To make the custard: Prepare an ice bath. Fill a large mixing bowl halfway with ice and water and set aside.
6. To a saucepan set over medium heat, add milk, cream, and sugar. Heat mixture, stirring occasionally, until the sugar is dissolved. Continue to heat mixture until the surface starts to shimmer, but do not let boil. Remove pan from heat.
7. To a small mixing bowl, add egg yolks and whisk together. While whisking constantly, slowly pour 1 cup of the hot milk mixture into the yolks to temper them. Slowly pour the yolk mixture back into the hot milk in the saucepan, whisking all the while. Return saucepan to medium-low heat and cook, stirring constantly with the spatula, until the custard thickens and registers 165°F to 170°F on an instant-read thermometer.
8. Immediately strain the custard sauce through a fine-mesh strainer set over a medium heatproof mixing bowl to remove any tiny bits of scrambled egg. Set bowl of custard sauce over the ice bath to chill, once the sauce has cooled completely, stir in the vanilla. Transfer sauce to a small pitcher to use immediately, or transfer to refrigerator with a piece of plastic wrap pressed directly on the surface to prevent a skin from forming.
To serve: With a small spoon, make an opening in the center of each soufflé. Pour a generous serving of the vanilla custard sauce into the center. Serve immediately with extra sauce in a pitcher on the side.
Preheat oven to 375°F. Generously butter ramekins, dust them with sugar, and tap out the excess. Prepare an ice bath for cooling.
1. To a medium bowl, add the pumpkin, brown sugar, vanilla, salt, spices and Cointreau; whisk until well combined. Set aside.
2. To a heavy medium saucepan set over medium-high heat, add butter. When butter melts, whisk in flour and cook until thick and smooth, about 1 minute. Add milk and continue to cook, constantly whisking, until the mixture is thick, about 3 minutes. Transfer to a large bowl. Whisk in the pumpkin mixture and egg yolks and place over the ice bath to cool. This is the soufflé base.
3. While the soufflé base is cooling, place the whites into the bowl of a stand mixer fitted with a whip attachment and beat on medium speed until whites are foamy. Slowly add in the sugar and continue whipping until whites are stiff and glossy peaks form.
4. With a silicone spatula, gently fold one-third of the egg whites into the soufflé base until almost completely combined. Fold in the remaining whites in 2 more stages. Stop folding when all the whites are incorporated into the batter. Divide batter among the prepared ramekins, filling each one to 1⁄2 inch below the rim, and set on a rimmed baking sheet. Bake until fully risen, just set, and golden brown, 18 to 20 minutes.
5. To make the custard: Prepare an ice bath. Fill a large mixing bowl halfway with ice and water and set aside.
6. To a saucepan set over medium heat, add milk, cream, and sugar. Heat mixture, stirring occasionally, until the sugar is dissolved. Continue to heat mixture until the surface starts to shimmer, but do not let boil. Remove pan from heat.
7. To a small mixing bowl, add egg yolks and whisk together. While whisking constantly, slowly pour 1 cup of the hot milk mixture into the yolks to temper them. Slowly pour the yolk mixture back into the hot milk in the saucepan, whisking all the while. Return saucepan to medium-low heat and cook, stirring constantly with the spatula, until the custard thickens and registers 165°F to 170°F on an instant-read thermometer.
8. Immediately strain the custard sauce through a fine-mesh strainer set over a medium heatproof mixing bowl to remove any tiny bits of scrambled egg. Set bowl of custard sauce over the ice bath to chill, once the sauce has cooled completely, stir in the vanilla. Transfer sauce to a small pitcher to use immediately, or transfer to refrigerator with a piece of plastic wrap pressed directly on the surface to prevent a skin from forming.
To serve: With a small spoon, make an opening in the center of each soufflé. Pour a generous serving of the vanilla custard sauce into the center. Serve immediately with extra sauce in a pitcher on the side.