Gingerbread Souffles Recipe

Gingerbread Souffles Recipe photo by Taste of Home

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If you enjoy gingerbread cookies, you'll be delighted with these light golden souffles. This airy dessert has a wonderful ginger flavor that is enhance with cinnamon, nutmeg and cloves.—Donna Spangler, Palmyra, Pennsylvania

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Gingerbread Souffles Recipe

Prep: 35 min. Bake: 20 min.

Yield: 6 Servings

35 20 55

Ingredients

7 egg whites
3 tablespoons sugar
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 cup 2% milk
1/2 cup heavy whipping cream
5 egg yolks, beaten
1 cup packed brown sugar
2 tablespoons chopped crystallized ginger
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Directions

Let egg whites stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups and lightly sprinkle with sugar; set aside.
In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl.
Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Stir in the brown sugar, crystallized ginger and spices until blended; allow to cool slightly.
In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into ginger mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes.
Bake at 375° for 20-24 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6 servings.

Nutritional Facts 1 serving equals 448 calories, 22 g fat (13 g saturated fat), 228 mg cholesterol, 189 mg sodium, 55 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Gingerbread Souffles in Taste of Home Christmas Annual Annual 2012, p116