Pumpkin Flamusse

 Pumpkin Flamusse (~from WSJ. Made this Nov 2020)

This was so good! I love the whipped pumpkin texture and eating it warm with the bourbon and orange flavors. Lost the recipe! A flamusse is a custardy regional specialty perhaps best described as a cross between a soufflé, a flan and a clafoutis.

Pumpkin Flamusse (~from WSJ)

·        4½ tablespoons unsalted butter.

·        4 eggs, yolks and whites separated.

·        ½ cup granulated sugar.

·        4 tablespoons dark rum, Cognac or bourbon (used bourbon)

·        Zest of 1 orange.

·        4 cups pure pumpkin purée.

·        4 tablespoons all-purpose flour.

·        ¼ teaspoon salt.

·        2 cups heavy cream.

·        3 tablespoons raw sugar.

Directions

1) Preheat oven to 325 degrees. Butter a 6 quart gratin dish with 1/2 tablespoon butter. (used a loaf pan and sprayed with non-stick cooking spray)

2) In a small bowl, whisk together yolks, granulated sugar, rum, and orange zest. Set aside

3) In a heavy bottom skillet over low heat, melt butter. Add pumpkin and cook, stirring until warm to touch. You can also use a whisk or electric beater to smooth out the canned pumpkin puree. Add flour and salt, then cream. Whisk to combine. Remove from heat and whisk in yolk mixture. 

4) Use an electric mixer to beat egg whites until stiff, about 5 minutes. Stir a quarter of the stiff whites into the pumpkin mixture. Then gently fold the remaining whites into the pumpkin mixture. Pour into a prepared dish and bake until set, 25-27 minutes. 

5) Sprinkle with raw sugar and serve immediately in small bowls or dessert plates.