Gingerbread Souffles

13 ingredients
5 steps

Ingredients

  • 7 large egg whites
  • 3 tablespoons sugar
  • 1/3 cup butter, cubed
  • 1/3 cup all-purpose flour
  • 1 cup 2% milk
  • 1/2 cup heavy whipping cream
  • 5 large egg yolks, beaten
  • 1 cup packed brown sugar
  • 2 tablespoons chopped crystallized ginger
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

Directions

  1. 1
    Let egg whites stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups and lightly sprinkle with sugar; set aside.
  2. 2
    Preheat oven to 375°. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Transfer to a large bowl.
  3. 3
    Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Stir in the brown sugar, crystallized ginger and spices until blended; allow to cool slightly.
  4. 4
    In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into ginger mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes.
  5. 5
    Bake until top is puffed and center appears set, 20-24 minutes. Serve immediately.

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