Behind the Recipes
Pumpkin Soufflé with Bourbon Crème Anglaise by Chef Pierre Poulin
Makes 4 servings
INGREDIENTS:
For the Souffle:
3 tbsp. pumpkin purée (canned or homemade)
2 1/2 tbsp. caramel flavored pastry cream
4 egg whites
1 tsp. ground cinnamon
1 tsp. ground allspice
1 pinch freshly ground nutmeg
1 tbsp. whiskey
5 tbsp. granulated sugar
3 tbsp. bourbon crème anglaise (recipe below)
4 tbsp. pumpkin confit (recipe below)
For the Bourbon Crème Anglaise:
2 cups milk
1/2 cup heavy cream
2/3 cup sugar
1 vanilla bean, sliced lengthwise
2 egg yolks
4 tbsp. bourbon
For the Pumpkin Confit:
1 Small butternut squash
3 tbsp. assorted spices (vanilla bean, star anise, ground ginger, cinnamon, cardamom, clove)
3/4 cup water
3/4 cup sugar
PREPARATION:
1. Start by making the pumpkin confit by peeling the squash and dicing the flesh into cubes. Add the diced squash and spices to a saucepan and bring to a boil. Remove from heat and set aside.
2. Make the crème anglaise by heating the milk and heavy cream with the vanilla bean. In a separate bowl, combine the sugar and egg yolks and mix until well blended. Temper the egg mixture by pouring one fourth of the hot milk into it then pouring the tempered eggs back into the cream. Cook slowly until it coats the back of a spoon, then strain to remove any lumps. Stir in the bourbon then refrigerate.
3. Brush 4 ramekins with softened butter then dust with sugar and set aside.
4. Combine the pumpkin purée and and the caramel pastry cream in a medium bowl and whisk until smooth, then stir in the cinnamon, allspice, nutmeg and whiskey.
5. In a separate bowl, beat egg whites until you have soft peaks, then slowly beat in the sugar.
6. Fold the egg whites into the pumpkin mixture and pour the batter into the ramekins. Rap the ramekins on a counter-top to remove any air bubbles, then add sprinkle the pumpkin confit on the top, pressing the pieces into the soufflé.
7. Bake in a preheated 350 degree oven for 10-12 minutes, or until it has risen about 2 inches and has golden brown color.
8. Dust with confectioners sugar and serve with the bourbon crème anglaise.
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