Pumpkin Ginger Souffle

• 1 1/2 cups whole milk
• 1 tablespoon minced peeled fresh ginger
• 4 large egg yolks
• 1/2 cup sugar
• 1/3 cup cinnamon sugar
• 5 tablespoons all-purpose flour
• (make beurre manie)
• 1 cup solid-pack canned pumpkin
• 8 large egg whites
• crushed ginger snaps (for lining ramekins)
• Mint leaves for garnish

1. -Preheat oven to 375u0b0F.
2. -Butter 8 6-ounce ramekins. In medium, heavy-bottomed saucepan over medium heat, bring milk to boil.
3. -Add ginger, remove pan from heat, cover, and let steep 30 minutes. Strain and set aside
4. -Whisk together egg yolks and 6 tablespoons of sugar to blanchir. Whisk in flour until well combined. Gradually add hot milk, whisking constantly to prevent curdling. Return yolk mixture to saucepan and set over medium heat.
5. -Cook, whisking constantly, until custard boils and thickens enough to coat back of a spoon, 2 to 3 minutes. Transfer to large bowl, whisk in pumpkin puree, and set aside.
6. -Beat egg whites to stiff peaks, add remaining 6 tablespoons sugar, 1 tablespoon at a time, then beat until stiff but not dry.
7. -Fold 1/3 of egg whites into pumpkin mixture to lighten, then add mixture to remaining whites, folding in gently but thoroughly.
8. -Spoon batter into ramekins, filling almost to top. Cook in bain marie for 25-30 min
9. -Spinkle with powdered sugar, sprig of mint then serve immediately.

milk, fresh ginger, egg yolks, sugar, cinnamon sugar, flour, solidpack, egg whites, ginger snaps

Taken from www.epicurious.com/recipes/member/views/pumpkin-ginger-souffle-50102063 (may not work)