Small Pumpkin Soufflés

Technical stages for Small Pumpkin Soufflés :

• Peel the pumpkin and remove the seeds.
• Dice the flesh.
• Place the pieces of pumpkin in a saucepan with the milk.
• Cook 15 minutes.
• Butter and flour 4 soufflé molds.
• Drain the pumpkin and mash into purée.
• Add the egg yolks, crème and grated cheese to this purée. Add salt, pepper, and nutmeg.
• Beat the egg whites very firm and delicately add them to the pumpkin purée.
• Dispatch this preparation among the 4 prepared soufflé molds.
• Bake in hot oven 240°C for 5 minutes, lower the temperature to 180°C and continue to bake 10 minutes. Serve immediately, it can't wait !