Pumpkin Souffles - Ba 10/84 Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 small: Pumpkins, 3-1/2 inches tall and 4 inches wide
1 small: Pumpkin, peeled and cut into 2-inch chunks
1/4 cup: Sugar,
CREME PATISSIERE
6 each: Eggs, separated, room temperature
2/3 cup: Sugar,
1 tsp: Vanilla,
1/2 cup: All-purpose flour,
2 cup: Milk, scalded
Sugar,
1/8 tsp: Nutmeg, freshly grated
1/8 tsp: Cinnamon,
1/4 tsp: Cream of tartar,
Directions:
Cut tops off small pumpkins. Remove seeds and fibers, reserving
seeds for Roasted Pumpkin Seeds (see recipe). Scoop out pulp, leaving
cavity with one cup capacity and 1/4-inch to 1/2-inch-thick walls.
Reserve pulp. Invert pumpkins and dry on rack overnight or let dry
right side up in sun all day.
Weigh reserved pumpkin pulp. Use enough additional pumpkin to make
1 pound total. Cover with water in heavy large saucepan. Add 1/4 cup
sugar. Cook over low heat, swirling pan occasionally, until sugar
dissolves. Increase heat and bring to boil. Reduce heat to medium and
cook until pumpkin is tender, stirring occasionally and mashing with
spoon, about 1-1/4 hours. Reduce heat and simmer, stirring
constantly, until pumpkin is reduced to thick paste, about 35
minutes. Cool to room temperature. Measure 1 cup to use in recipe.
(Can be made one day ahead. Cover and refrigerate.)
For Cream Patissiere:
Beat yolks with 2/3 cup sugar and vanilla in medium bowl of
electric mixer until pale yellow and slowly dissolving ribbon forms
when beaters are lifted. Mix in flour. Add hot milk in thin stream,
beating constantly. Pour into heavy medium saucepan and stir over
medium heat until mixture boils. Reduce heat and simmer two minutes,
stirring constantly. Pour into bowl. Cover and cool. (Can be prepared
one day ahead and refrigerated.)
Preheat oven to 475 degrees F. Generously sprinkle inside of each
pumpkin with sugar. Combine 1 cup pumpkin puree,creme patissiere,
nutmeg and cinnamon in heavy medium saucepan over medium heat. Stir
until lukewarm. Beat whites with cream of tartar until stiff but not
dry. Fold 1/3 of whites into pumpkin mixture. Gently fold in
remaining whites. Fill pumpkin almost to rims. Bake 10 minutes.
Reduce oven temperature to 400 degrees F. Bake until souffles are
brown and puffed, about ten minutes. Serve immediately.
Molly & Donn Chappellet, in October, 1984 "Bon Appetit". Typos by Jeff
Pruett.
Source from luhu.jp
seeds for Roasted Pumpkin Seeds (see recipe). Scoop out pulp, leaving
cavity with one cup capacity and 1/4-inch to 1/2-inch-thick walls.
Reserve pulp. Invert pumpkins and dry on rack overnight or let dry
right side up in sun all day.
Weigh reserved pumpkin pulp. Use enough additional pumpkin to make
1 pound total. Cover with water in heavy large saucepan. Add 1/4 cup
sugar. Cook over low heat, swirling pan occasionally, until sugar
dissolves. Increase heat and bring to boil. Reduce heat to medium and
cook until pumpkin is tender, stirring occasionally and mashing with
spoon, about 1-1/4 hours. Reduce heat and simmer, stirring
constantly, until pumpkin is reduced to thick paste, about 35
minutes. Cool to room temperature. Measure 1 cup to use in recipe.
(Can be made one day ahead. Cover and refrigerate.)
For Cream Patissiere:
Beat yolks with 2/3 cup sugar and vanilla in medium bowl of
electric mixer until pale yellow and slowly dissolving ribbon forms
when beaters are lifted. Mix in flour. Add hot milk in thin stream,
beating constantly. Pour into heavy medium saucepan and stir over
medium heat until mixture boils. Reduce heat and simmer two minutes,
stirring constantly. Pour into bowl. Cover and cool. (Can be prepared
one day ahead and refrigerated.)
Preheat oven to 475 degrees F. Generously sprinkle inside of each
pumpkin with sugar. Combine 1 cup pumpkin puree,creme patissiere,
nutmeg and cinnamon in heavy medium saucepan over medium heat. Stir
until lukewarm. Beat whites with cream of tartar until stiff but not
dry. Fold 1/3 of whites into pumpkin mixture. Gently fold in
remaining whites. Fill pumpkin almost to rims. Bake 10 minutes.
Reduce oven temperature to 400 degrees F. Bake until souffles are
brown and puffed, about ten minutes. Serve immediately.
Molly & Donn Chappellet, in October, 1984 "Bon Appetit". Typos by Jeff
Pruett.
Source from luhu.jp