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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | milk | 1 | tablespoon | Cornstarch | 1/4 | teaspoon | nutmeg | 1/4 | teaspoon | cinnamon, ground | 1/8 | teaspoon | allspice, ground | 1/8 | teaspoon | cloves, ground | 3/4 | cup | sugar | 1 | tablespoon | sugar | 3/4 | cup | pumpkin (canned) | 10 | large | eggs, white only | 1/4 | teaspoon | salt | 3/4 | cup | sugar | 1/4 | cup (8 fl oz) | water | 2 | tablespoons | water | 3 | tablespoons | unsalted butter | 1 1/2 | tablespoons | molasses | 1/4 | teaspoon | salt | 1 | jigger 1.5 fl oz | bourbon |
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Steps
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Sequence
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Step
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| | 1 | Whisk together milk, cornstarch, spices | | 2 | Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature. | | 3 | Preheat oven to 400 degrees F with rack in lower third. Butter 8 ramekins (6 ounce) and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan. | | 4 | Beat egg whites with salt in another large bowl unsing an electric mixer until they hold soft peaks. Add remaining 2/4 cup sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more | | 5 | Fold one third of whites into cooled pumpin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it. | | 6 | Bake souffles until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately. | | 7 | To prepare the Sauce: Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until carmel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in boubon, butter, molasses and salt. Return to heat and simmer, stirring to dissolve any |
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