Pumpkin Souffles

Chef Robert Barral
New England Culinary Institute
Recipe for 4 people

Ingredients:

  • Milk 1 cup
  • Salt 1 pinch
  • Spices 1 pinch
  • Nutmeg/cinnamon/ginger/cloves
  • Butter 4oz
  • Pumpkin puree 1 cup
  • Maple syrup ¼ cup
  • Sugar 2oz
  • Eggs 4
  • Flour 3 oz
  • Egg white 15
  • Sugar 9 oz

Procedure:

  1. Bring milk and other ingredients to the boil.
  2. Mix Whole eggs and flour together.
  3. Pour and mix with a whip some hot liquid on top of the egg flour mixture to temper. Then put back in the pan and finish cooking till thick. (Keep mixing till smooth) Cool down to room temperature.
  4. Whip egg whites to soft peak, then slowly add the sugar.
  5. Fold the whipped egg whites (Meringue) carefully into the pumpkin mixture.
  6. Pour the mix into buttered and sugared cups.
  7. Bake in the oven at 375F for 20 minutes.

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