Pumpkin Souffle with Cinnamon Anglaise

I wanted to try out a new dessert for Thanksgiving and at my husband's wise words I should probably try it out before hand in case it doesn't work out. Since it's been a long time since I've done a souffle I agreed it was a good idea. I think secretly he wanted to try it ahead of time, but I'll never know. Well, good news is it worked out the bad news is it's a lot of work. It can pretty much be done the day or two ahead of time, but I would rather just make a simple pumpkin pie. This tasted really good and we really loved the Cinnamon Anglaise, I'll be using that instead of whipped cream on my pies for sure. I do encourage you to try it if you're looking for a new type of dessert to share.

Pumpkin Souffle with Cinnamon Anglaise
(Adapted from Todd English's book "The Olives Dessert Table)

8 tablespoons (1 stick)unsalted butter, plus more for pan and souffle dishes
1 can (15 ounces) pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
1/4 teaspoon pure vanilla extract
2 cups milk
3 tablespoons finely chopped fresh ginger
1/2 cup granulated sugar, plus more for souffle dishes
1/2 cup all-purpose flour
1/3 cup packed light brown sugar
9 large eggs, separated
confectioners sugar for dusting

Heat oven to 350 degrees. Lightly butter a small baking sheet. Spread pumpkin puree evenly over prepared baking sheet.

Bake until puree loses most of its moisture, but is not quite dry and has not formed a crust, about 25 minutes. Stir halfway through cooking time. Transfer to a medium bowl. Add cinnamon, ground ginger, nutmeg, cloves, salt and vanilla extract. Stir to combine. Cool at room temperature. Cover and refrigerate for at least 30 minutes (up to 3 days).

In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat, and let steep for at least 30 minutes. Strain through a fine sieve; discard solids.

Heat oven to 400 degrees. Butter six 10-ounce souffle dishes. Dust with granulated sugar, tapping out excess.

Prepare an ice-water bath; set aside. Melt butter in a medium saucepan over medium heat. Stir in flour and remaining 1/2 teaspoon salt until smooth.

Gradually add in steeped milk, whisking constantly, and continue to cook until thickened, 2 to 3 minutes.

Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine.


Stir in egg yolks.



Transfer to a large bowl, and and place in ice-water bath to cool mixture completely.

Combine egg whites and 1/4 cup granulated sugar in the bowl of an electric mixer fitted with whisk attachment. Beat until soft peaks form. Add remaining 1/4 cup sugar, and beat until stiff glossy peaks form.

Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.

Pour into prepared souffle dishes, mounding mixture slightly over the rim. Smooth surfaces of souffles with your fingertip.

Bake until tops are colored and dry to the touch, 20-25 minutes. Dust with confectioners' sugar and serve immediately with cinnamon anglaise.


Cinnamon Anglaise

1 1/3 cups heavy cream

2/3 cup milk
1 to 2 cinnamon sticks
1/3 cup sugar
4 large egg yolks, room temperature
pinch of salt
1 1/2 teaspoons pure vanilla extract

In a small saucepan, combine cream, milk and cinnamon sticks. Bring to a boil. Remove from heat, and let steep for 1 hour. Remove cinnamon sticks and discard. Add half of the sugar, and stir to combine.
Prepare an ice-water bath. In a large bowl, combine the remaining sugar, egg yolks and salt. Stir to combine.

Return cream to a boil and quickly, very quickly, pour it into the yolk mixture, whisking constantly. (Yes I know I did this backwards.)

Set aside for 3 minutes. Add vanilla and strain through a fine sieve. Discard solids.

Place bowl in the ice-water bath to cool mixture completely, stirring occasionally, 20-30 minutes. Will keep, refrigerated, in an airtight container for up to 2 days.