Pumpkin Soufflé

This classic English soufflé is made with pumpkin purée and enhanced with cinnamon, ginger, nutmeg, and cloves, the pumpkin's subtle flavour melds well with the airy texture of the egg-based soufflé. For an elegant presentation, serve individual pumpkin soufflés dusted with confectioners' sugar and top with cinnamon-flavoured crème anglaise, a traditional custard sauce.

8 Tbsp. (1 stick) butter, plus more for pan and soufflé dishes
1-15 oz can pumpkin purée
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. nutmeg, freshly grated
¼ tsp. ground cloves
¾ tsp. sea salt
½ tsp. pure vanilla extract
2 cups milk
3 Tbsp. fresh ginger, finely chopped
½ cup sugar + more for soufflé dishes
½ cup all-purpose flour, unbleached
1/3 cup light-brown sugar
9 large eggs, separated
confectioner’s sugar, for dusting

Cinnamon Anglaise Sauce:
1 1/3 cup heavy cream
2/3 cup milk
1-2 sticks cinnamon
1/3 cup sugar
4 large egg yolks, room temperature
1 pinch sea salt
1½ tsp. pure vanilla extract

For the Cinnamon Anglaise Sauce:
In a small saucepan, combine cream, milk, and cinnamon sticks. Bring to a boil. Remove from heat, and let steep for 1 hour. Remove cinnamon sticks, and discard. Add half of the sugar, and stir to combine.

Prepare an ice-water bath. In a large bowl, combine the remaining sugar, egg yolks, and salt in a large bowl. Stir to combine. Return cream to a boil and, very quickly, pour it into the yolk mixture, whisking constantly. Set aside for 3 minutes. Add vanilla and strain through a fine sieve. Discard solids. Place bowl in the ice-water bath to cool mixture completely, stirring occasionally, 20-30 minutes. Will keep, refrigerated, in an airtight container, for up to 2 days.

For the Pumpkin Purée:
Preheat oven to 350°F (175°C). Lightly butter a small baking sheet. Spread pumpkin purée evenly over prepared baking sheet. Bake until purée loses most of its moisture, but is not quite dry and has not formed a crust, about 25 minutes. Stir halfway through cooking time.

Transfer to a medium bowl. Add cinnamon, ground ginger, nutmeg, cloves, salt, and vanilla extract to pumpkin mixture. Stir to combine. Cool to room temperature. Cover with plastic wrap, and refrigerate for at least 30 minutes (and up to 3 days).

In a small saucepan, combine milk and fresh ginger. Bring to a boil. Remove from heat, and let steep for at least 30 minutes. Strain through a fine sieve; discard solids.

Preheat oven to 400°F. Butter 6 (10 oz) soufflé dishes. Dust with granulated sugar, tapping out excess.

Prepare an ice-water bath; set aside. Melt butter in a medium saucepan over medium heat. Stir in flour and remaining ½ tsp. salt until smooth. Gradually add the steeped milk, whisking constantly, and continue to cook until thickened, 2-3 minutes.

Add the pumpkin mixture and the brown sugar to milk mixture; stir to combine. Stir in egg yolks. Transfer to a large bowl, and place bowl in the ice-water bath to cool mixture completely.

Combine egg whites and ¼ cup granulated sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form. Add remaining ¼ cup sugar, and beat until stiff glossy peaks form. Using a rubber spatula, fold egg whites into chilled pumpkin mixture in two stages.

Pour into prepared soufflé dishes, mounding mixture slightly over the rim. Smooth surfaces of soufflés with your fingertip.

Bake until tops are coloured and dry to the touch, 20-25 minutes.

Dust with confectioners' sugar, and serve immediately with cinnamon anglaise sauce.

Makes 6 servings.