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5045 R119

5045 Saigon Cinnamon Pumpkin Souffle

5045 Saigon Cinnamon Pumpkin Souffle

Preheat oven to 400°. Butter the bottom and sides of ramekins. Coat with Vanilla Sugar. Arrange onto a shallow baking pan.

In a medium saucepan over medium heat, melt butter. Whisk in flour, Ground Nutmeg, Vietnamese "Saigon" Cinnamon, Ground Allspice, Ground Cloves. Simmer for 2 minutes and then add milk. Let liquid thicken and then add 2 tablespoons Vanilla Sugar. Turn down temperature to low, whisk in 1 egg yolk at a time. Remove from the heat and set aside.

In a stand mixer, pour in egg whites and Himalayan Pink Salt. Beat egg whites until they have stiffened. Slowly add granulated sugar until stiff peaks have formed. Slowly stir egg whites into the pumpkin mixture until combined. Fill the ramekins to the top and remove excess with the flat part of a knife.

Bake 18-20 minutes or until puffy and golden brown. Serve immediately.

- 1 cup whole milk

- 3 tablespoon butter, salted

- 2 tablespoon flour

- ½ teaspoon (5021) Ground Nutmeg

- ½ teaspoon (5045) Vietnamese "Saigon" Cinnamon

- ¼ teaspoon (5044) Ground Allspice

- Pinch of (5050) Ground Cloves

- 4 (5177) tablespoons Vanilla Sugar

- ¾ cup granulated sugar

- 4 eggs, yolks and whites separated

- 1 cup roasted pumpkin

- ¼ teaspoon (4040) Himalayan Pink Salt

Soufflé waits for no one. Serve immediately!

Serve as a savory main dish or as a sweet dessert


More Information
SKU 5045 R119


Prep Time 20 Minutes
Cook Time 20 Minutes
Total Time 40 Minutes
Yield 8 Servings
Level Medium
Credits Chef Cindy Taffel & Photographer Robyn Handler
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