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Title: Pumpkin Souffles - Ba 10/84
Categories: Dessert Vegetable Cheese Check
Yield: 8 Servings
| 8 | sm | Pumpkins, 3-1/2 inches tall and 4 inches wide |
| 1 | sm | Pumpkin; peeled and cut into 2-inch chunks |
| 1/4 | c | Sugar |
| CREME PATISSIERE | ||
| 6 | Eggs; separated, room temperature | |
| 2/3 | c | Sugar |
| 1 | ts | Vanilla |
| 1/2 | c | All-purpose flour |
| 2 | c | Milk; scalded |
| Sugar | ||
| 1/8 | ts | Nutmeg; freshly grated |
| 1/8 | ts | Cinnamon |
| 1/4 | ts | Cream of tartar |
Cut tops off small pumpkins. Remove seeds and fibers, reserving seeds for Roasted Pumpkin Seeds (see recipe). Scoop out pulp, leaving cavity with one cup capacity and 1/4-inch to 1/2-inch-thick walls. Reserve pulp. Invert pumpkins and dry on rack overnight or let dry right side up in sun all day.
Weigh reserved pumpkin pulp. Use enough additional pumpkin to make 1 pound total. Cover with water in heavy large saucepan. Add 1/4 cup sugar. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and bring to boil. Reduce heat to medium and cook until pumpkin is tender, stirring occasionally and mashing with spoon, about 1-1/4 hours. Reduce heat and simmer, stirring constantly, until pumpkin is reduced to thick paste, about 35 minutes. Cool to room temperature. Measure 1 cup to use in recipe. (Can be made one day ahead. Cover and refrigerate.)
For Cream Patissiere: Beat yolks with 2/3 cup sugar and vanilla in medium bowl of electric mixer until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Mix in flour. Add hot milk in thin stream, beating constantly. Pour into heavy medium saucepan and stir over medium heat until mixture boils. Reduce heat and simmer two minutes, stirring constantly. Pour into bowl. Cover and cool. (Can be prepared one day ahead and refrigerated.)
Preheat oven to 475 degrees F. Generously sprinkle inside of each pumpkin with sugar. Combine 1 cup pumpkin puree,creme patissiere, nutmeg and cinnamon in heavy medium saucepan over medium heat. Stir until lukewarm. Beat whites with cream of tartar until stiff but not dry. Fold 1/3 of whites into pumpkin mixture. Gently fold in remaining whites. Fill pumpkin almost to rims. Bake 10 minutes. Reduce oven temperature to 400 degrees F. Bake until souffles are brown and puffed, about ten minutes. Serve immediately.
Molly & Donn Chappellet, in October, 1984 "Bon Appetit". Typos by Jeff Pruett.
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