By: Chef Mike Shannon
Pumpkin Souffles
Makes filling for 8 Soufflés or one pie
Wolf Convection Steam Oven Soufflés
Ingredients:
3 large eggs, beaten
¾ cup light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon allspice
¼ teaspoon mace
1 ¾ cups fresh pumpkin puree or about 1 can of puree
½ cup heavy whipping cream
¼ cup orange juice, fresh squeezed
1 Tablespoon maple syrup
1 Tablespoon molasses
1/2 teaspoon salt
1 cup whipped cream
1 Tablespoon Cognac (optional)
1 Tablespoon dark rum (optional)
1 Tablespoon Grand Marnier (optional)
Preparation:
* If cooking without alcohol, substitute 1/2 teaspoon non-alcoholic vanilla extract and a 1/4 teaspoon non-alcoholic orange extract *
1. In the Wolf Convection Steam Oven (CSO), set to 350° F on Convection Humid mode. Coat soufflé cups or ramekin with non-stick spray
2. In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir until well combined. Pour the mixture into the prepared ramekins and place on a solid baking pan in rack position 2. Bake for about 20 to 25 minutes or until the filling is set.
3. Top with whipped cream.
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