Pumpkin Souffles

Name: Pumpkin Souffles
Ingredients: 8 tsp plus 1 C sugar; 4 large egg yolks; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp ground cloves; 1/4 C all purpose flour; 1 C whole milk; 1 C canned solid pack pumpkin; 7 large egg whites; Pinch of salt; Sweetened whipped cream

12 ingredients

1 steps

Ingredients

8 tsp plus 1 C sugar
4 large egg yolks
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1/4 C all purpose flour
1 C whole milk
1 C canned solid pack pumpkin
7 large egg whites
Pinch of salt
Sweetened whipped cream

Directions

1

{"0":"Preheat oven to 375F. Butter eight 3\/4 cup souffle dishes or custard cups. Sprinkle each dish with 1 tsp sugar. Set aside. Whisk 1\/2 cup sugar, egg yolks, vanilla, cinnamon, nutmeg and cloves in large bowl to blend. Add flour and whisk until smooth paste forms.","2":"Bring milk to boil in medium saucepan. Gradually whisk hot milk into egg mixture. Return mixture to saucepan. Cook over medium heat until custard thickens and comes to boil, about 2 minutes. Whisk in pumpkin. Pour into large bowl; cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing).","4":"Using electric mixer, beat egg whites, salt and 1\/3 of whites into pumpkin mixture. Fold in remaining whites. Divide pumpkin mixture among prepared dishes (pumpkin mixture will reach top).","6":"Bake until souffles rise about 2 inches above rims of dishes, centers are softly set and tops are golden brown, about 40 minutes. Transfer souffles to plates. Serve immediately with whipped cream."}