Pumpkin Chocolate Souffle Puddings by Barbara
The chocolate chips sink to the bottom and create a chocolate syrup which is fun to discover when you dig into these pumpkin souffle puddings. They taste a little like Indian puddings if you have ever had them.
This experiment turned out so well, I am going to make these pumpkin souffles again So, I am recording what I did for the next time.
The only thing I would do differently is make smaller portions. They are very filling.
---Barbara
Pumpkin Chocolate Souffle Puddings
Makes 4 large or 6 small servings
4 extra large eggs
2/3 cup Libbey's pumpkin
1/2 cup sugar
1/4 t. salt
1 t. Vietnamese cinnamon
1/2 t. ginger
1/4 t. mace
1 cup half'n'half
1 cup dark chocolate chips
baking spray or butter for ramekins
Preheat the oven to 350 degrees.
Spray 4 large or 6 small ramekins with baking spray or butter them well.
In a large 4 quart Pyrex mixing cup or large mixing bowl, whisk together the eggs until yellow and frothy.
Add the pumpkin, sugar, spices, salt to the eggs and whisk together until smooth.
Add half'n'half until you have at least 3 cups of liquid. I used about 1 cup.
Place the ramekins on a baking sheet with plenty of room around each one.
Divide the liquid among the ramekins evenly. For four ramekins, I poured about 3/4 cup in each.
Place the baking pan of ramekins in the oven.
Bake at 350 degrees for 15 minutes, then turn the oven down to 300 and continue to bake for another 30 minutes for large ramekins. For small ramekins, I am guesstimating that it would only take 20 minutes.
They are too hot to eat when right out of the oven. We tried.
Let them cool for at least 15 minutes and serve warm with a spoon.
As they cool, they will deflate.
The chocolate chips will sink to the bottom and create a chocolate syrup bottom.
Extras can be refrigerated if you cover them.
They taste good cold, too.
B