Gingerbread Soufflés

Name: Gingerbread Soufflés
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

12 ingredients

5 steps

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.
5

Note: You may also bake this in a 2 1/2-qt. souffle dish. Bake 55 to 60 minutes or until puffy and set.