Spiced Souffle

Name: Spiced Souffle
Ingredients: 12 cup butter, room temperature; 12 cup sugar; 6 eggs, separated; 1 cup gingersnap crumbs; 12 cup vanilla cookie crumbs; 18 teaspoon ground cinnamon; 18 teaspoon ground cloves; 2 tablespoons candied lemon peel, diced; 2 tablespoons candied orange peel, diced; 12 lemon, zest of, grated; powdered sugar, to dust

11 ingredients

14 steps

Ingredients

12 cup butter, room temperature
12 cup sugar
6 eggs, separated
1 cup gingersnap crumbs
12 cup vanilla cookie crumbs
18 teaspoon ground cinnamon
18 teaspoon ground cloves
2 tablespoons candied lemon peel, diced
2 tablespoons candied orange peel, diced
12 lemon, zest of, grated
powdered sugar, to dust

Directions

1

Butter 6 ramekins; sprinkle each with granulated sugar.
2

Pour 2 cups water into a deep baking pan; place in oven.
3

Preheat oven to 350F (175C).
4

In a medium bowl, cream butter and 1/4 cup granulated sugar until light and fluffy.
5

Slowly and gently beat in egg yolks.
6

Stir in 1/2 of the gingersnap- and vanilla-cookie crumbs.
7

Add cinnamon, cloves, candied-fruit peels and lemon peel.
8

In a large bowl, whisk or beat egg whites with remaining 1/4 cup granulated sugar until stiff and glossy.
9

Fold beaten egg whites and remaining cookie crumbs into egg-yolk mixture.
10

Divide mixture evenly among buttered ramekins; smooth surfaces.
11

Place ramekins in hot water in baking pan.
12

Water should come half-way up sides of ramekins.
13

Bake 25 to 30 minutes.
14

To serve, dust with powdered sugar.