Recipe Name Pumpkin Souffles with Bourbon carmel sauce Submitted by navybayers Recipe Description A great tasting spectacular presentation dessert Quantity 8 Quantity Unit 6-oz ramekins Prep Time (minutes) 40 Cook Time (minutes) 30 Ready In (minutes) 70

Ingredients Amount Measure Ingredient 1/2 cup milk, 1% with added vitamin A 1 tablespoon Cornstarch 1/4 teaspoon nutmeg freshly grated 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 1 jigger 1.5 fl oz bourbon 3 tablespoons unsalted butter, cold 1 1/2 tablespoons molasses 1/4 teaspoon salt Steps Sequence Step 1 whisk together milk, cornstarch, spices and 1 tablespoon sugar in a small heavy saucepan. Bring to a boil over medium heat, whisking, then simmer, whisking, 2 minutes. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature. 2 Preheat oven to 400 degrees F. with rack in lower third. Butter ramekins and coat with sugar, knocking out excess, then put in a large shallow baking pan. 3 Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks. Add remaining 3/4 cup granulated sugar a little at a time, beating, then beat until whites hold stiff, glossy peaks, 1 to 2 minutes more. 4 Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly. Divide mixture among ramekins, mounding it. 5 Bake souffles until puffed and golden, 18 to 20 minutes. Dust with confectioners sugar and serve immediately. or make the Bourbon sauce and pour a little over each souffle and serve. 6 To make the Bourbon sauce (ingredients 12 to 18)