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Recipes
Souffled Pumpkin Pudding
Souffled Pumpkin Pudding
Souffled Pumpkin Pudding
photo credit: Ev Thomas
Serve these pumpkin pudding souffles as an alternative to pumpkin pie.
Recipe By:
Pastry Chef Nicole Plue
Prep
N/A
|
Total
N/A
|
Serves
12
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Custards, Puddings, Mousse
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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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