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1
In a large heavy saucepan, combine milk, 1/4 cup sugar and orange zest; bring to a simmer over medium heat.
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2
Discard orange zest.
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3
Whisking constantly, add cornmeal in a thin, steady stream.
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4
Cook, whisking, until thickened, about 2 minutes.
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5
Whisk in pumpkin puree and nutmeg.
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6
Simmer, stirring constantly, until very thick, about 10 minutes.
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7
Scrape mixture into a large mixing bowl.
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8
Place a sheet of plastic wrap directly over the surface.
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9
Let cool to room temperature, about 45 minutes.
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10
(The souffle base will keep, covered, in the refrigerator for up to 2 days.
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11
Before continuing, bring to room temperature: place bowl over a pan of simmering water or microwave at medium power for 1 to 2 minutes.)
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12
Preheat oven to 400 degrees.
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13
Lightly oil six 8-ounce souffle dishes or ramekins or coat them with nonstick spray.
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14
Coat the inside of each dish with 1 teaspoon sugar, tapping out the excess.
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15
Line a small roasting pan with a folded kitchen towel.
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16
Put a large kettle of water on to boil.
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17
Shortly before serving, in a large mixing bowl, combine egg whites and salt; beat with an electric mixer at high speed until foamy and opaque, forming very soft peaks.
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18
Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until slightly firm peaks form.
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19
Whisk one-fourth of the egg whites into pumpkin mixture until smooth.
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20
With a rubber spatula, gently fold in remaining whites.
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21
Divide among prepared dishes.
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22
Place dishes in prepared pan.
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23
Pour in enough boiling water to come halfway up the sides of the dishes.
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24
Bake for 25 to 35 minutes, or until well risen and golden.
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25
Remove from pan.
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26
Dust with confectioners' sugar.
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27
Serve immediately.
