Often hailed as delicate and temperamental, soufflés require few ingredients and stiffly beaten egg whites for perfection every time.
- 1 tbsp (15 ml) unsalted butter, softened
- 2/3 cup (150 ml) granulated sugar, divided
- 1/2 cup (125 ml) whole milk
- 2 tsp (10 ml) Potato Starch
- 2 tsp (10 ml) Pumpkin Pie Spice
- 1 1/2 tsp (7 ml) Pure Vanilla Extract
- 1/2 tsp (2 ml) Ground Cinnamon
- Pinch of salt
- 1 cup (250 ml) canned pumpkin purée
- 6 pasteurized egg whites
- Icing sugar
- 1 Adjust oven rack to bottom third level and preheat oven to 375°F (190°C). Brush 2.5L soufflé dish or casserole dish with butter; sprinkle with 2 tbsp (30 mL) of the granulated sugar, tapping out excess. Wrap parchment paper strip around outside of dish to extend 2-inches (5 cm) above rim; tie with kitchen string.
- 2 Whisk milk, starch, spice, vanilla, cinnamon and salt in medium saucepan. Bring to a low boil over medium heat, whisking constantly. Whisk in pumpkin. Transfer to large bowl and let cool to room temperature.
- 3 In stand mixer, whip egg whites on medium speed until foamy. Sprinkle in remaining ½ cup (125 mL) granulated sugar with mixer running, 1 spoonful at a time until stiff, glossy peaks form, about 3 minutes. Fold one-quarter of egg whites into pumpkin mixture; fold in remaining whites until no streaks remain. Scrape into prepared dish.
- 4 Bake until edge is firm, top is lightly brown and centre is jiggly, about 30 minutes. Remove paper; sift icing sugar over top and serve immediately.
- 5 Tips: To serve, make a hole in centre of soufflé with spoon, drizzle in crème anglaise or custard.