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Gingerbread Soufflés

Gingerbread Soufflés
  • 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.

Nutrition Facts

Serving Size: 10
Calories
160
Total Fat
6g
Saturated Fat
3g
Sodium
135mg
Total Carbs
22g
Dietary Fiber
0g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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