Cornmeal Pumpkin Dessert Souffles
Source of Recipe
Eating Well, October 1997
List of Ingredients
2 cups 1% milk
1/2 cup granulated sugar -- plus 6 teaspoons
1 piece orange zest-3 by 1 inch
1/2 cup yellow cornmeal
2/3 cup canned pumpkin puree
1/4 teaspoon ground nutmeg
4 large egg whites
1/4 teaspoon salt
confectioners' sugar -- for dustingRecipe
In a large heavy saucepan, combine milk, 1/4 cup sugar and orange zest; bring to a simmer over medium heat. Discard orange zest. Whisking constantly, add cornmeal in a thin, steady stream. Cook, whisking, until thickened, about 2 minutes. Whisk in pumpkin puree and nutmeg. Simmer, stirring constantly, until very thick, about 10 minutes.
Scrape mixture into a large mixing bowl. Place a sheet of plastic wrap directly over the surface. Let cool to room temperature, about 45 minutes. (The souffle base will keep, covered, in the refrigerator for up to 2 days. Before continuing, bring to room temperature: place bowl over a pan of simmering water or microwave at medium power for 1 to 2 minutes.)
Preheat oven to 400ºF. Lightly oil six 8-ounce souffle dishes or ramekins or coat them with nonstick spray. Coat the inside of each dish with 1 teaspoon sugar, tapping out the excess. Line a small roasting pan with a folded kitchen towel. Put a large kettle of water on to boil. Shortly before serving, in a large mixing bowl, combine egg whites and salt; beat with an electric mixer at high speed until foamy and opaque, forming very soft peaks. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until slightly firm peaks form.
Whisk one-fourth of the egg whites into pumpkin mixture until smooth. With a rubber spatula, gently fold in remaining whites. Divide among prepared dishes. Place dishes in prepared pan. Pour in enough boiling water to come halfway up the sides of the dishes. Bake for 25 to 35 minutes, or until well risen and golden. Remove from pan. Dust with confectioners' sugar. Serve immediately. MAKES 6 SERVINGS.
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