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Pumpkin Soufflés with Date Syrup & Flaky Sea Salt
recipe
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Brooklyn
Pumpkin Soufflés with Date Syrup & Flaky Sea Salt
Abi Balingit
Abi Balingit
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$1.00
Skip a trip to Pottsfield and enjoy these deliciously light and airy pumpkin soufflés. As soon as they’ve risen, you have to eat them straight out of the oven with your loved one. They’re drizzled with date syrup that has a delicate acidity which cuts through the warm spices, along with a couple pinches of flaky sea salt.
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You Need

2 soufflés
  • ½ tablespoon unsalted butter, melted
  • 2 tablespoons granulated sugar, plus more for dusting
  • ¼ cup canned pumpkin puree
  • 1 tablespoon heavy cream, room temperature
  • ½ teaspoon pumpkin pie spice
  • 2 tablespoons dark brown sugar
  • ¼ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 2 large eggs, room temperature and separated
  • ¼ teaspoon cream of tartar
  • Date syrup, for garnish
  • Flaky sea salt, for garnish

    • How To

    1. Position a rack in the middle of the oven and preheat the oven to 375°F. Grease two 6 oz ramekins with melted butter. Dust the insides of the greased ramekins with a sprinkle of granulated sugar, and shake out any excess sugar.
    2. In a medium bowl, whisk the pumpkin puree, heavy cream, pumpkin pie spice, dark brown sugar, kosher salt, vanilla extract and egg yolks until smooth. Set aside.
    3. In another medium bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed until soft peaks form, about 1 minute. Gradually add in 2 tablespoons of granulated sugar until stiff peaks form, another 1 to 2 minutes.
    4. Using a rubber spatula, stir in ⅓ of the meringue into the pumpkin mixture until it’s fully incorporated. Then, gently fold the remaining ⅔ of the meringue in two separate batches until just incorporated. You don’t want to overmix because it can cause your soufflés to deflate!
    5. Gently fill each of your two ramekins to the very top using an ice cream scoop or ladle. With the back of a butter knife, scrape the tops of the soufflés so that they’re level and discard the excess batter. Run your thumb along the inner lip of each ramekin to help them rise in the oven. If you get any batter on the sides of your ramekins, quickly wipe it off with a damp paper towel.
    6. Place the ramekins on a baking sheet and bake for 14 to 16 minutes, or until the tops are golden brown and the soufflés have puffed up.
    7. Remove the soufflés from the oven and drizzle the tops with date syrup and a sprinkle of flaky sea salt to serve immediately.