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Souffled Pumpkin Pudding

 
Souffled Pumpkin Pudding
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photo credit: Ev Thomas

Serve these pumpkin pudding souffles as an alternative to pumpkin pie.

Recipe By: Pastry Chef Nicole Plue
  • PrepN/A |
  • TotalN/A |
  • Serves 12
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Ingredients

  • Creme Fraiche:
    • 2 cups Creme fraiche
    • 1 Tbl Sugar
    • 1/2 each Vanilla bean, seed only
    • 2 Tbls Rum
  • Pudding:
    • 3 cups Pumpkin puree
    • 1/2 cup Sugar
    • 2 Tbls Orange juice
    • 1/4 tsp Cinnamon
    • 4 each Egg yolks
    • 1/4 cup Butter
    • 1 Tbl Flour
    • 1/4 cup Crystallized ginger (optional)
    • 2 each Egg whites
    • 1/4 cup Sugar
    • 1/2 cup Pecans, chopped
  • Sauce:
    • 1 lb Dark brown sugar
    • 1-1/4 cup Light corn syrup
    • 4 oz Butter
    • 1 tsp Salt
    • 2 cups Cream
    • 1 tsp Vanilla extract

Instructions

Pudding
Preheat the oven to 400 F. In a small saucepan, heat the puree, sugar, orange juice and cinnamon. Cook gently for five minutes. Remove from the heat and whisk in butter, yolks, flour and ginger. Cool.

Whip the whites with the sugar until stiff peak. Fold whipped whites into pumpkin mixture. Fill 4" ramekins full and sprinkle with sugar and pecans. Bake for 20 - 25 minutes. Serve hot. 

Sauce
In a saucepan, slowly bring brown sugar, corn syrup, butter and salt to a boil. Remove from the heat and add the cream and vanilla. 

Creme Fraiche And Serve 
Combine all ingredients and whip to soft peaks. Serve the puddings while still warm with two Tbls. of the sauce over the top followed by a heaping Tbl. of the whipped creme fraiche.

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