Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt Milk
2 ts Vanilla
12 Egg yolks
1 c Sugar
1 c Flour
1/2 c Pumpkin puree
1/2 c Praline paste
1 c Egg whites
-----CREME ANGLAISE-----
6 Egg yolks
1/2 c Sugar
2 c Half-and-half
1 pn Salt
1 Vanilla bean split/scraped
-(or 2 ts vanilla extract)
Place milk and vanilla in a heavy pot and bring to a
boil. In mixing bowl, place yolks and sugar; beat
with an electric mixer until pale yellow
(approximately 10 minutes). Add flour, and pour half
of milk over egg mixture and beat. Pour egg mixture
back into rest of milk and return to stove. Heat until
thick, stirring constantly. Strain and chill. When
cold, stir in pumpkin puree and praline paste.
To make souffle: Butter and sugar individual ramekins.
In a bowl, place 1 cup souffle base mixture. In bowl
of mixer, beat egg whites until thick and creamy. With
a rubber spatula, fold egg whites into base mixture.
Pour into prepared ramekins and bake in oven at 375
degrees for approximately 10 minutes (until puffed and
set). Remove from oven and sprinkle tops with powdered
sugar; serve. Break a hole in center of souffle and
spoon creme anglaise into souffle.
CREME ANGLAISE Place egg yolks and sugar in bowl of
electric mixer and beat on high speed until mixture
is pale and forms ribbons (approximately 10 minutes).
In meantime, place half-and-half, salt, and split
vanilla bean in a heavy-bottom pot. Bring cream to a
boil and remove from stove. Pour half of boiled cream
over egg mixture while beating on low speed. Then pour
egg mixture back into cream and return to stove. On
low heat, stirring constantly with a wooden spoon,
heat until mixture lightly thickens (mixture should
coat the back of a wooden spoon; be careful not to let
it get like an egg scrambled). Remove from Stove.
Strain and chill.
Servings: 6.
By chef Peter Kelly of Xaviar's in Piermont, N.Y.
printed in The Record, Northern New Jersey, November
15, 1995
