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Gingerbread Soufflé

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m


  • 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


  1. Preheat oven to 350°F. Prepare 3 7oz ramekins by greasing with butter and dusting the sides with sugar.
  2. 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).
  3. When the mixture starts to thicken, resembling a thick gravy, remove from heat and transfer to a medium mixing bowl.
  4. Whisk in molasses, butter, spice blend, and vanilla until combined.
  5. Let cool to room temperature. Note: the spice blend should total out to around 3/4 tsp.
  6. When cooled, whisk in egg yolks.
  7. In a separate bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form.
  8. 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.
  9. Spoon the batter into the prepared ramekins, leaving 3/4" headroom.
  10. Bake for 22-24 minutes until puffy and set. Serve immediately before it deflates, with vanilla ice cream or a creme anglaise.