As an alternative to pumpkin pie. I decided to go with a lighter pumpkin souffle recipe. I was very nervous about the trial run but it looks so pretty. I used a recipe from Gourmet for the Spiced-Pumpkin Souffle with Bourbon Molasses Sauce. It came out well. I didn't add the bourbon molasses sauce but just dusted it with powdered sugar. It was definitely light and airy.
I often order souffles out but I've never made one. I did a large 1.5 quart souffle. I think the individual ones might come out better but I love the grand look of a large one. Any suggestion on adjusting cooking time/temperatures for converting recipes? Happy coooking!
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