Gingerbread Soufflé
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Prep Time:
15m
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Cook Time:
30m
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Total Time:
45m
Ingredients
- 1/3 c Milk
- 2 2/3 tbsp. Sugar (2 tbsp + 2 tsp)
- 1 1/3 tbsp. Flour (1 tbsp + 1 tsp)
- 1/4 tsp. Salt
- 1 tbsp. Butter, softened
- 2 2/3 tbsp. Molasses (2 tbsp + 2 tsp)
- 3/4 tsp. Vanilla extract
- 2 Large eggs
- 1 pinch Cream of tartar
Spice Blend
- 1 pinch Nutmeg, ground
- 3/8 tsp. Cinnamon, ground
- 1/8 tsp. Ginger, ground
- 2 pinches Cloves
Instructions
- Preheat oven to 350°F. Prepare 3 7oz ramekins by greasing with butter and dusting the sides with sugar.
- In a small sauce pan, combine the milk, sugar, flour, and salt. Bring to a boil over medium heat, whisking constantly (it will get lumpy if left alone).
- When the mixture starts to thicken, resembling a thick gravy, remove from heat and transfer to a medium mixing bowl.
- Whisk in molasses, butter, spice blend, and vanilla until combined.
- Let cool to room temperature. Note: the spice blend should total out to around 3/4 tsp.
- When cooled, whisk in egg yolks.
- In a separate bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
- Stir 1/3 of the egg whites into the batter until combined (no need to be gentile with this mixing). Then gently fold in the remaining 2/3 of egg whites.
- Spoon the batter into the prepared ramekins, leaving 3/4" headroom.
- Bake for 22-24 minutes until puffy and set. Serve immediately before it deflates, with vanilla ice cream or a creme anglaise.