Prep 1 hr
Cook 1 hr 35 mins
- 2 cups 1% low-fat milk
- 1⁄2 cup granulated sugar, plus
- 6 teaspoons granulated sugar
- 1 piece orange zest, 3 by 1 inch
- 1⁄2 cup yellow cornmeal
- 2⁄3 cup canned pumpkin puree
- 1⁄4 teaspoon ground nutmeg
- 4 large egg whites
- 1⁄4 teaspoon salt
- confectioners' sugar, for dusting
- In a large heavy saucepan, combine milk, 1/4 cup sugar and orange zest; bring to a simmer over medium heat.
- Discard orange zest.
- Whisking constantly, add cornmeal in a thin, steady stream.
- Cook, whisking, until thickened, about 2 minutes.
- Whisk in pumpkin puree and nutmeg.
- Simmer, stirring constantly, until very thick, about 10 minutes.
- Scrape mixture into a large mixing bowl.
- Place a sheet of plastic wrap directly over the surface.
- Let cool to room temperature, about 45 minutes.
- (The soufflé base will keep, covered, in the refrigerator for up to 2 days. Before continuing, bring to room temperature: place bowl over a pan of simmering water or microwave at medium power for 1 to 2 minutes.) Preheat oven to 400 degrees.
- Lightly oil six 8-ounce soufflé dishes or ramekins or coat them with nonstick spray.
- Coat the inside of each dish with 1 teaspoon sugar, tapping out the excess.
- Line a small roasting pan with a folded kitchen towel.
- Put a large kettle of water on to boil.
- Shortly before serving, in a large mixing bowl, combine egg whites and salt; beat with an electric mixer at high speed until foamy and opaque, forming very soft peaks.
- Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until slightly firm peaks form.
- Whisk one-fourth of the egg whites into pumpkin mixture until smooth.
- With a rubber spatula, gently fold in remaining whites.
- Divide among prepared dishes.
- Place dishes in prepared pan.
- Pour in enough boiling water to come halfway up the sides of the dishes.
- Bake for 25 to 35 minutes, or until well risen and golden.
- Remove from pan.
- Dust with confectioners' sugar.
- Serve immediately.