400 grams milk
100 grams heavy cream
1 vanilla bean, split and scraped
70 grams sugar
100 grams egg yolks
50 grams Jack Daniels whiskey
3 tablespoons pumpkin purée
2 ½ tablespoons caramel pastry cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 pinch ground nutmeg
1 tablespoon Jack Daniels whiskey
20 cubes pumpkin confit
1 cup egg whites
5 tablespoons sugar
For the Jack Daniels Crème Anglaise:
Heat the milk and heavy cream with the vanilla bean. In a separate bowl, combine the sugar and egg yolks and mix until well blended. Temper the egg mixture by pouring ¼ of the hot milk mixture into it, then pour the tempered eggs back into the cream. Cook slowly until the mixture coats the back of a spoon, then strain to remove any lumps. Chill the mixture over an ice bath, add the Jack Daniels, and keep refrigerated.
For the Pumpkin Soufflé:
Preheat a convection oven to 350°F. Line 4 soufflé ramekins with softened butter and sugar. In a large mixing bowl, combine the pumpkin purée and caramel pastry cream and whisk until smooth. Add the cinnamon, allspice, nutmeg, Jack Daniels whiskey, and pumpkin confit and whisk until smooth. Beat the egg whites and gradually add the sugar to achieve soft peaks. Fold the egg whites into the pumpkin mixture and fill the prepared ramekins with the batter to the top. Tap the ramekin down to remove air bubbles, adding more pumpkin soufflé to the top. Bake for 12 minutes.
To Assemble and Serve:
Sift confectioners sugar on top of the soufflé and make a hole in the center. Pour a generous a mount of the crème anglaise in the hole tableside.