Spiced Pumpkin Soufflés with Bourbon Molasses Sauce
Recipe By: 
Recipe type: Dessert, Fancy Dessert
Prep time: 
Cook time: 
Total time: 
Serves: makes 8-10 souffles
 
Ingredients

  • FOR THE BOURBON MOLASSES SAUCE
  • ¾ cup sugar
  • ¼ cup water, plus 4 tablespoons
  • 3 tablespoons bourbon (I actually use homemade vanilla extract which is made with bourbon and then you get that extra vanilla flavor)
  • 3 tablespoons unsalted butter
  • 1½ tablespoons molasses
  • ¼ teaspoon salt
    FOR THE SOUFFLES
  • ½ cup whole milk
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • Sprinkle of ground allspice
  • Pinch of ground cloves
  • ¾ cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
  • ¾ cup pumpkin puree
  • 10 large egg whites
  • ¼ teaspoon salt
Preparation Instructions

  1. TO MAKE THE SAUCE
  2. Bring sugar and 4 Tbsp water to a boil in a small heavy saucepan over medium heat.
  3. Stir until all the sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water.
  4. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber.
  5. Remove from heat and stir in remaining ¼ cup water, then stir in bourbon, butter, molasses, and salt.
  6. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.
  7. Set aside to cool while you make the souffles
    TO MAKE THE SOUFFLES
  8. Whisk together milk, cornstarch, spices, and 1 Tbsp granulated sugar in a small heavy saucepan.
  9. Bring to a boil over medium heat whisk continuously, reduce to simmer for 2 minutes.
  10. Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
  11. Preheat oven to 400°F with rack in lower third.
  12. Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
  13. Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks.
  14. Add remaining ¾ cup granulated sugar a little at a time, beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
  15. Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly.
  16. Divide mixture among ramekins, mounding it.
  17. Bake soufflés until puffed and golden, 18 to 20 minutes watch them though! I live at about 5200ft and it only took about 13 minutes, so just keep an eye on them.
  18. Dust with confectioners sugar and drizzle with the sauce, serve immediately.
  19. COOKS’ NOTES:
  20. Pumpkin mixture (without egg whites) can be made 1 day ahead and chilled.
  21. Soufflés can be assembled 1 hour before baking and kept in freezer.
  22. Baked soufflés can be repuffed if necessary in a 400°F oven 10 to 12 minutes (serve quickly, as they will deflate a little faster the second time around).
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/spiced-pumpkin-souffles-with-whiskey-molasses-sauce/