Pumpkin souffle

Allow the eggs to come to room temperature, if not already, before you start. Preheat oven to 375F/190C. Melt the butter and brush a small ramekin/souffle dish with some butter then spoon a little sugar into the dish, turn so that it sticks all around. Tip out any excess sugar into a dish. Repeat with three more ramekins.

Separate the eggs and place the whites in a medium-large, very clean bowl (suggest glass or metal). Place the yolks in another smaller bowl. Add the cornstarch to the yolks and whisk well until they are well incorporated.

Place the pumpkin puree, milk, brown sugar, spices (cinnamon, ginger, nutmeg and allspice), salt and vanilla extract in a small saucepan. Warm over medium-low heat until the sugar has dissolved and the mixture starts to simmer. Add a little of this mixture to the egg yolks and beat in as you do so (this tempers the yolk). Add a little more, then more until it is all added and combined. If you like, you can warm this mixture a little more to help it thicken (this can help it not fall to the bottom later). Allow the pumpkin mixture to cool, if needed, before beating and adding the egg whites.

Whisk the egg whites at medium-low speed until they reach medium-firm peak stage (it will hold it's shape when you lift up on whisk but it's still glossy, not starting to dull). Add the fine sugar, a little at a time, and whisk briefly after each addition to incorporate. It should be glossy with fine bubbles.

Carefully fold a small amount of the egg whites into the pumpkin mixture to loosen it. Then, add this mixture back into the remaining egg whites or add all the egg whites to the pumpkin bowl, if big enough. Carefully fold everything together. You want to mix well enough that there are no white streaks but be careful not to stir out the air. Divide between the prepared ramekins. While ideally not much, you may have a little more liquidy mixture that doesn't fully incorporate - try to divide this evenly between the dishes (this will become more custard-like at the base). Smooth the top of the mixture and gently run a spatula or knife around the inside of the rim to help create a small separation from the dish (this helps it to rise up smoothly).

Place the ramekins on a baking sheet/tray and bake in the preheated oven for approximately 15 minutes until puffed up and the top is lightly brown and looks dry. Don't open the oven while baking until at least 12 minutes in, as opening can stop them rising properly. Serve immediately, dusted with a little powdered sugar if you like.