Pumpkin Soufflé with Cognac Cream

Pumpkin yields 10 small ramekins of soufflé. (Feel free to make in a large soufflé dish, but note that it will take much longer to cook (forty minutes or more.)

4 tablespoons of butter (always unsalted)
3 tablespoons flour
¾ cup milk
3 egg yolks
6 egg whites
½ cup sugar
½ canned pumpkin
Cinnamon, allspice and/or ginger
2 cups whipping cream
2 tablespoons cognac


Butter and lightly sugar the soufflé dishes.

Melt the butter over a low heat and whisk in the flour stirring until thick. Cook over a medium heat for a couple of minutes. Then add the milk and half of the sugar, whisking all the while. Remove from heat, and add the egg yolks one by one, stirring in between. Then add the pumpkin and sprinkle in the spices until you feel happy and Thanksgiving-y.

Whip the whites until stiff and *just* dry (you can just hold them over your head safely).  Add the remaining sugar in a very thin steady stream while the beater is still running. Fold the whites into the pumpkin mixture by adding a little of the whites to “loosen”, and then all the whites. Chill the soufflés until you are ready to bake, in a 375°F oven, for about 10-15 minutes until puffed, slightly browned and just cracking on the tops. (Remember, you can freeze the soufflé mixture unbaked, and then go straight from freezer to oven. The best way to transport this dessert: freeze well and transport frozen over ice in a cooler so that the bumps and curves of the drive don’t knock down your uncooked soufflé! Then bake just before serving.

Right before soufflés are done in the oven, whip the cream and add cognac to taste!  Dollop each soufflé with the cognac cream.  Enjoy!

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