Gingerbread Soufflés

Gingerbread Soufflés
Gingerbread Soufflés

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

10

servings

Ingredients

  • 1

    cup milk

  • 1/2

    cup sugar

  • 1/4

    cup all-purpose flour

  • 1/4

    teaspoon salt

  • 1/3

    cup molasses

  • 2

    tablespoons butter, softened

  • 2

    teaspoons pumpkin pie spice

  • 1

    teaspoon ground ginger

  • 2

    teaspoons vanilla extract

  • 6

    large eggs, separated

  • 1/8

    teaspoon cream of tartar

  • Sweetened whipped cream, crushed gingersnaps

Directions

1. Preheat oven to 350°. Whisk together first 4 ingredients in a medium saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients. Cool 15 minutes. Whisk in egg yolks. 2. Butter 10 (7-oz.) ramekins; sprinkle with sugar to coat, and shake out excess. 3. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third of egg white mixture into milk mixture until well blended. Repeat twice with remaining egg white mixture. Spoon batter into prepared ramekins, leaving 3/4-inch space at top of each. 4. Bake at 350° for 25 minutes or until puffy and set. Serve immediately with whipped cream and crushed gingersnaps. Note: You may also bake this in a 2 1/2-qt. soufflé dish. Bake 55 to 60 minutes or until puffy and set.

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