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.


| January/February 2005


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.







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