spiced pumpkin soufflée with creme anglaise recipe
Pumpkin Soufflé with Cinnamon Crème Anglaise I created this recipe on a trip to Walla Walla, in the Eastern Washington, while visiting winemaker friends.
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Ingredients
- 3⁄4 cup canned pumpkin puree
- 1⁄2 teaspoon ground cinnamon
- Large pinch freshly grated nutmeg
- 1 1/2 tablespoons unsalted butter
- 1/2 cup milk
- 5 egg yolks
- 6 egg whites, room temperature
- 1/2 cup granulated sugar
- Confectioner’s sugar
- Cinnamon Creme Anglaise (see below)
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