Brandied Pumpkin Souffle
|Pumpkin puree||2 Cup (32 tbs)|
|Hot milk||1⁄2 Cup (8 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs) (1/2 Stick, At Room Temperature)|
|Freshly grated nutmeg||1⁄2 Teaspoon|
|Eggs||4 , separated (At Room Temperature)|
|Finely grated lemon peel||1 Teaspoon|
|Cream of tartar||1 Pinch|
|Sugar||1 1⁄2 Tablespoon|
Preheat oven to 400°F.
Butter 1-quart souffle dish.
Cut parchment collar with 2-inch overlap for souffle dish.
Butter parchment; wrap around dish buttered side in.
Staple or tape ends and tie with string.
Whisk pumpkin puree, hot milk, brandy, butter, 4 1/2 tablespoons sugar, nutmeg, cinnamon and salt in large bowl.
Blend in egg yolks and lemon peel.
Beat egg whites with cream of tartar until soft peaks form.
Gradually beat in 1 1/2 tablespoons sugar until whites are stiff but not dry.
Fold into pumpkin mixture.
Pour into prepared dish.
Bake until souffle is well puffed and lightly browned on top, 25 to 30 minutes.