This dessert sounds like it would only be available in a fancy Parisian cafe, but it's surprisingly easy to bake up at home. The leftovers taste great for up to five days when stored in the refrigerator.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Butter and lightly flour a 2-quart soufflé dish; set aside.

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  • In a small saucepan combine milk, brown sugar, cinnamon, nutmeg, cloves, and ginger. Bring to simmering over medium heat. Slowly whisk in 1/4 cup of the flour until smooth. Transfer to a medium bowl. Whisk in pumpkin and butter until combined; cool.

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  • In a small bowl stir together the remaining 1/4 cup flour, baking powder, and salt. Stir flour mixture into pumpkin mixture.

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  • In a large mixing bowl beat egg yolks and 1/2 cup of the granulated sugar with an electric mixer on medium to high speed for 3 to 4 minutes or until thick and lemon color. Fold pumpkin mixture into egg yolk mixture.

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  • Thoroughly wash beaters. In a medium mixing bowl beat egg whites on medium speed until frothy. Gradually add the remaining 1/4 cup granulated sugar, beating until soft peaks form (tips curl). Gently fold beaten egg white mixture into pumpkin mixture. Pour batter into the prepared dish. Place soufflé dish in a roasting pan.

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  • Place roasting pan on oven rack. Pour enough boiling water into roasting pan to reach halfway up sides of soufflé dish. Bake about 75 minutes or until a knife inserted near the center comes out clean. Serve cake warm topped with crème fraîche and drizzled with honey.

To Store:

Store any leftovers in the refrigerator for up to 5 days.

Nutrition Facts

351 calories; 19 g total fat; 11 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 163 mg cholesterol; 144 mg sodium. 134 mg potassium; 41 g carbohydrates; 1 g fiber; 34 g sugar; 5 g protein; 0 g trans fatty acid; 3741 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

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