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Hot Pumpkin Praline Souffle W/creme Anglaise

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HOT PUMPKIN PRALINE SOUFFLE W/CREME ANGLAISE
 Categories: Desserts
      Yield: 6 Servings
 
      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

MMMMM-----------------------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
 
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