Last night, I had a splendid soirée with many friends and roommates. After a large supper of whole grain chicken and dumplings (a secret recipe of Mama Smith), our sweet teeth beckoned. Thus, we transformed a ordinary gourd into something great. Résultat? Pumpkin pie soufflés.
Preheat oven to 350°F. Gather mis en place and coat 9 medium ramekins with non stick spray or butter and set off to the side.
I like to separate my eggs early on. Bringing the egg whites to room temperature before beating will make your soufflé rise beautifully.
To make a special hazelnut almond nut butter, place slivered almonds in a food processor until crumbly. You can also use any nut butter of your choice but this is pretty fun.
Slowly add the oil and pulse until desired consistency is reached. This could take a few minutes so don’t worry if the creamy consistency doesn’t appear instantly.
With electric mixer, beat egg yolks and granulated sugar on medium high speed for about 2 minutes. The mixture should appear thick and lemon-colored. Reduce speed to medium and beat in flour. (We used all purpose here but white-wheat will work as well if sifted for a bit)
In a medium saucepan, bring milk and cream (or simply whole milk if one desires) to medium high heat until small bubbles begin to form. Be sure to watch the mixture as it could begin to curdle!
Okay, here’s where it gets slightly tricky. Pour about half of your hot milk into your egg yolk mixture and beat until combined. Next, pour the egg mixture BACK into the saucepan housing the rest of your milk. Cook over medium heat and stir constantly until the mixture returns to a slight boil. It should be very thick.
Once your milk and egg yolk mixture reaches this point, stir in pumpkin, nut butter, and vanilla. Transfer the mixture into a large bowl and set off to the side.
Meanwhile, clean out your mixing bowl for whipping the egg whites. Your bowl should be free of water droplets for fear of deflating egg whites.
So, once your large bowl is clean, beat your whites on medium to high speed until soft peaks form, about 3 minutes.The tips of your whites should curl slightly when your mixing attachment is lifted off.
Gently fold the egg whites into to the egg yolk and milk mixture. For this, place about 1/3 of the egg whites into the bowl at a time. Use gentle and happy motions,“swirling” the mixtures from the bottom to the top of the bowl.
Repeat just until combined (mixture will be slightly lumpy, multicolored and kind of ugly.)
With a ¼-measuring cup, scoop the soufflé mixture into prepared ramekins. Bake at 350°F for about 28-30 minutes. No peeking! Disrupting the airflow can cause imminent deflation.
When done, the soufflés should be a nice, orange color with tops slightly puffed above the ramekins. Serve immediately.
Pumpkin Pie Soufflés
(can use all 2 cups whole milk instead)
* To make special hazelnut almond nut butter, place slivered almonds in a food processor until crumbly. Slowly add the oil and pulse until desired consistency is reached.