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Gingerbread Soufflés

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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

Details

Servings 10
Cooking time 90mins

Preparation

Step 1

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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