Pumpkin Souffle

Technically I didn't make this - Mike did. But since I'm online, I'm going to post it for him. This was so delicious I eat two every time he makes it. (Yes, I'm fat.) He found the recipe online and made his own modifications.

Here they are out of the oven!

The finished product (YUM):

Pumpkin Souffle Recipe
(Adapted from Ben's Pumpkin Souffle Recipe with my tweaks)

RECIPE SUMMARY:
Prep Time: 30 mins
Cook Time: 13 mins
Ready in: 45 mins
Servings: 7 Ramekins

INGREDIENTS:

• 6 eggs, separated
• 4 tbsp plus 2 tbsp granulated sugar
• 6 tbsp all-purpose flour
• 3/4 cup heavy cream
• 3/4 cup canned pumpkin
• 2 tsp pumpkin spice
• pinch of cream of tartar
• 1 tbsp room temperature unsalted butter 3 tbsp granulated sugar to line ramekins
• powdered sugar for decoration
• whipped cream for topping

TOOLS:

• 6 or 7 6 oz ramekins
• 12x18 disposable roasting pan
• Boiling water enough to fill roasting pan and come up half the edge of a ramekin

DIRECTIONS:

Pumpkin Base:

• Warm cream and pumpkin in a saucepan
• In a medium bowl, whisk 4 tbsp sugar into yolks until just mixed
• Whisk in flour
• Temper mixture with warm liquid
• Return mixture to saucepan and cook over medium-low heat, stirring constantly until thickened. DO NOT BOIL
• Remove from heat and stir in pumpkin spice
• Cover with plastic wrap pressing down so wrap touches mixture
• Let cool to room temperature (or refrigerate for later and bring back to room temperature before using)

Souffle:

• Preheat oven to 400 degrees F
• Coat inside of ramekins with butter, then sugar
• In a large bowl, whip egg whites to stiff peaks adding 2 tbsp sugar and cream of tartar partway through
• Gently fold whites into base (I'd split the whites and fold in 1/3 at a time)
• Spoon mixture into ramekins
• Place on roasting pan in over and fill pan with boiling water up to half the height of the ramekins
• Cook time: 13 mins.