Gingerbread Soufflés

Prep 15 min
Total 55 min
Servings 10

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

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

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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.