Mother Earth Living

The Herbfarm: Pumpkin Bay Soufflé with Orange-Thyme Custard Sauce

In this Herbfarm dessert, the warm flavors of bay laurel and pumpkin meld with a bright citrus sauce.
Recipe Courtesy Chef Jerry Traunfeld, The Herbfarm, Woodinville, Washington
January/February 2005
Add to My MSN

What began as a six-course lunch offered by Rob Zimmerman and his wife, Carrie Van Dyck, at their nursery has become one of the Pacific Northwest's most popular—and charming—restaurants, the Herbfarm.
Photo By Chris Eden
Slideshow


Content Tools

Related Content

Make a Basil-Infused Persimmon Pie

Take charge of the pie selection this holiday season with this herbal twist on a classic persimmon p...

Make Stuffed Pumpkin Pancakes

These pancakes are tasty and decadent for a frosty fall morning.

Growing Tips for Herbs: Why Is My Thyme Dying?

Our “Herb 911” series is back! With new herbs to cover, get ready to have your questions about dying...

In The News: Thyme Tincture May Treat Acne Better Than Most Medications

Researchers have discovered that using a thyme tincture to treat acne may prove more effective than ...

Pumpkin Bay Soufflé with Orange-Thyme Custard Sauce
Serves 8 

In this Herbfarm dessert, the warm flavors of bay laurel and pumpkin meld with a bright citrus sauce.

Pumpkin Bay Soufflé:

Soft butter and sugar for preparing the ramekins
1 1/2 cups milk
8 fresh bay laurel leaves (not California Bay), or substitute two 3-inch sprigs rosemary
1/2 vanilla bean, split
4 large egg yolks
3/4 cup sugar, divided
5 tablespoons all-purpose flour
1 cup pumpkin purée (if using fresh pumpkin, drain overnight in a strainer lined with cheesecloth)
8 large egg whites

1. Generously butter interiors of eight 6-ounce ramekins and coat with sugar. Arrange in a shallow baking dish.

2. Bring milk to a boil in a medium saucepan. Add lightly crushed bay leaves and vanilla bean; cover and steep off heat for 20 minutes. Strain milk and return to pan.

3. Beat egg yolks with 6 tablespoons sugar in a large mixing bowl. Whisk in flour, then hot milk. Transfer mixture back into saucepan and whisk over medium heat until it boils and thickens. Scoop mixture back to mixing bowl and whisk in pumpkin purée.

4. Preheat oven to 375°F. Beat egg whites with an electric mixer until they begin to turn white. Slowly beat in remaining 6 tablespoons of sugar and continue to beat until stiff glossy peaks form. Fold a third of the egg whites into pumpkin base, then gently fold in the rest. Fill ramekins to top with batter. Pour an inch of hot water into baking dish and bake soufflés for 20 to 25 minutes or until they rise high above the rims and begin to brown.

5. Serve immediately. Have your guests poke a hole in the top and pour in sauce at the table.

Orange Thyme Custard Sauce:

2 cups whole milk
4 sprigs fresh thyme (3 inches each)
Grated zest of 1/2 orange
6 large egg yolks
1/2 cup sugarBring milk to a boil in a small saucepan. Stir in thyme and orange zest; cover and steep off heat for 20 minutes; strain.

1. Whisk egg yolks and sugar together in a mixing bowl, then whisk in infused milk. Return custard to the saucepan and cook, stirring constantly, over medium heat until it thickens enough to lightly coat a spoon. Pour back into bowl, cover with plastic wrap, and chill.

309 cal., 10g fat, 43g carbohydrates, 13g protein, 1g fiber

To learn more about the Herbfarm and other eco-friendly restaurants, read the article "America's Top 5 Eco-Friendly Restaurants."








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.