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Gingerbread Soufflés | URBAN BAKES

Gingerbread Soufflés


  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 10 - 16 soufflés 1x

Description

A soufflé that’ll impress your guests during the Holidays with an Incredibly Light and Airy Gingerbread dessert.


Ingredients

Scale
  • 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

Instructions

  1. Using an electric mixer, beat heavy cream and powdered sugar until stiff peaks form; set aside in refrigerator.
  2. 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.
  3. 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.
  4. 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.
  5. Using an electric mixer on high speed, beat egg whites and cream of tartar until stiff peaks form.
  6. 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.
  7. Spoon batter into ramekins leaving 3/4 inch space from the top of each ramekin.
  8. 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

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