*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       qt           Milk
    2       ts           Vanilla
   12                    Egg yolks
    1       c            Sugar
    1       c            Flour
      1/2   c            Pumpkin puree
      1/2   c            Praline paste
    1       c            Egg whites
                         -----CREME ANGLAISE-----
    6                    Egg yolks
      1/2   c            Sugar
    2       c            Half-and-half
    1       pn           Salt
    1                    Vanilla bean split/scraped
                         -(or 2 ts vanilla extract)
   Place milk and vanilla in a heavy pot and bring to a
   boil. In  mixing bowl, place yolks and sugar; beat
   with an electric mixer until pale yellow
   (approximately 10 minutes). Add flour, and pour half
   of milk over egg mixture and beat. Pour egg mixture
   back into rest of milk and return to stove. Heat until
   thick, stirring constantly. Strain and chill. When
   cold, stir in pumpkin puree and praline paste.
   To make souffle: Butter and sugar individual ramekins.
   In a  bowl, place 1 cup souffle base mixture. In bowl
   of mixer, beat egg whites until thick and creamy. With
   a rubber spatula, fold egg whites into base mixture.
   Pour into prepared ramekins and bake in oven at 375
   degrees for approximately 10 minutes (until puffed and
   set). Remove from oven and sprinkle tops with powdered
   sugar; serve.  Break a hole in center of souffle and
   spoon creme anglaise into  souffle.
   CREME ANGLAISE Place egg yolks and sugar in bowl of
   electric mixer and beat on  high speed until mixture
   is pale and forms ribbons (approximately 10 minutes).
   In meantime, place half-and-half, salt, and split
   vanilla bean  in a heavy-bottom pot. Bring cream to a
   boil and remove from stove. Pour half of boiled cream
   over egg mixture while beating on low speed. Then pour
   egg mixture back into cream and return to stove.  On
   low heat, stirring constantly with a wooden spoon,
   heat until  mixture lightly thickens (mixture should
   coat the back of a wooden spoon; be careful not to let
   it get like an egg scrambled). Remove from Stove.
   Strain and chill.
   Servings: 6.
   By chef Peter Kelly of Xaviar’s in Piermont, N.Y.
   printed in The Record, Northern New Jersey, November
   15, 1995
                    - - - - - - - - - - - - - - - - - -