FOR THE BOURBON MOLASSES SAUCE
- ¾ cup sugar
- ¼ cup water, plus 4 tablespoons
- 3 tablespoons bourbon (I actually use homemade vanilla extract which is made with bourbon and then you get that extra vanilla flavor)
- 3 tablespoons unsalted butter
- 1½ tablespoons molasses
- ¼ teaspoon salt
FOR THE SOUFFLES
- ½ cup whole milk
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- Sprinkle of ground allspice
- Pinch of ground cloves
- ¾ cup plus 1 tablespoon granulated sugar, divided, plus additional for coating ramekins
- ¾ cup pumpkin puree
- 10 large egg whites
- ¼ teaspoon salt
TO MAKE THE SAUCE
- Bring sugar and 4 Tbsp water to a boil in a small heavy saucepan over medium heat.
- Stir until all the sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water.
- Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber.
- Remove from heat and stir in remaining ¼ cup water, then stir in bourbon, butter, molasses, and salt.
- Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.
- Set aside to cool while you make the souffles
TO MAKE THE SOUFFLES
- Whisk together milk, cornstarch, spices, and 1 Tbsp granulated sugar in a small heavy saucepan.
- Bring to a boil over medium heat whisk continuously, reduce to simmer for 2 minutes.
- Remove from heat and whisk in pumpkin. Transfer to a large bowl and cool to room temperature.
- Preheat oven to 400°F with rack in lower third.
- Butter ramekins and coat with granulated sugar, knocking out excess, then put in a large shallow baking pan.
- Beat egg whites with salt in another large bowl using an electric mixer until they hold soft peaks.
- Add remaining ¾ cup granulated sugar a little at a time, beat until whites hold stiff, glossy peaks, 1 to 2 minutes more.
- Fold one third of whites into cooled pumpkin mixture to lighten, then fold in remaining whites gently but thoroughly.
- Divide mixture among ramekins, mounding it.
- Bake soufflés until puffed and golden, 18 to 20 minutes watch them though! I live at about 5200ft and it only took about 13 minutes, so just keep an eye on them.
- Dust with confectioners sugar and drizzle with the sauce, serve immediately.
- COOKS’ NOTES:
- Pumpkin mixture (without egg whites) can be made 1 day ahead and chilled.
- Soufflés can be assembled 1 hour before baking and kept in freezer.
- Baked soufflés can be repuffed if necessary in a 400°F oven 10 to 12 minutes (serve quickly, as they will deflate a little faster the second time around).