Hot pumpkin praline souffle w/creme anglaise

Yield: 6 Servings

Measure Ingredient
1 quart Milk
2 teaspoons Vanilla
12 Egg yolks
1 cup Sugar
1 cup Flour
½ cup Pumpkin puree
½ cup Praline paste
1 cup Egg whites
6 Egg yolks
½ cup Sugar
2 cups Half-and-half
1 pinch Salt
1 Vanilla bean split/scraped (or 2 ts vanilla extract)

CREME ANGLAISE

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

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