A soufflé that’ll impress your guests during the Holidays with an Incredibly Light and Airy Gingerbread dessert.
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar
- 3 tablespoons unsalted butter, softened
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup molasses
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 6 large eggs, separated
- 1/8 teaspoon cream of tartar
- Using an electric mixer, beat heavy cream and powdered sugar until stiff peaks form; set aside in refrigerator.
- Heat oven to 350 degrees F. Evenly spread 1 tablespoon of butter onto the bottom and sides of 16 (4 1/2 oz.) or 10 (7 oz.) ramekins. Sprinkle over the butter with 2 tablespoons granulated sugar to coat; shake out excess. Arrange ramekins about 1 inch apart on 2 large cookie sheets; set aside.
- In a medium saucepan over medium heat, whisk together remaining 1/2 cup granulated sugar, milk, flour and salt until smooth. Bring to a boil stirring constantly.
- Remove from heat and pour mixture into a large bowl. Stir remaining 2 tablespoons butter, molasses, vanilla, ginger, cinnamon, allspice, nutmeg and cloves, Cool 15 minutes. Using a whisk, beat in egg yolks.
- Using an electric mixer on high speed, beat egg whites and cream of tartar until stiff peaks form.
- Using a spatula, fold egg whites, third at a time, into the milk mixture until blended. Visible streaks of molasses and egg whites may be present.
- Spoon batter into ramekins leaving 3/4 inch space from the top of each ramekin.
- Bake for 25 minutes or until puffed and set. Best served immediately. Spoon whipped cream over top, if desired.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Cuisine: French
Keywords: soufflé, gingerbread