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Gingerbread Soufflés

Name: Gingerbread Soufflés
Prep time: 15 min
Total time: 55 min
Yield: 10
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; 6 eggs, separated; 1/8 teaspoon cream of tartar; Sweetened whipped cream, if desired

Prep 15 min
Total 55 min
Servings 10

The warm and spicy flavours of classic gingerbread feature in these light soufflés - an easy baked dessert recipe with eggs and flour

June 7, 2018

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
6 eggs, separated
1/8 teaspoon cream of tartar
Sweetened whipped cream, if desired

Steps

1

Heat oven to 350°F. Butter 10 (7-oz) ramekins; sprinkle with sugar to coat and shake out excess. Place ramekins on large baking sheet.
2

In 2-quart saucepan, stir together milk, 1/2 cup sugar, the flour and salt with whisk until smooth. Heat to boiling over medium heat, stirring constantly. Pour mixture into large bowl; stir in molasses, 2 tablespoons butter, the pumpkin pie spice, ginger and vanilla. Cool 15 minutes. Beat in egg yolks with whisk.
3

In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Fold egg white mixture, one-third at a time, into milk mixture until well blended. Spoon batter into ramekins, leaving 3/4-inch space at top of each.
4

Bake 25 minutes or until puffed and set. Serve immediately. Garnish with whipped cream.