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Gingerbread Souffles

 Gingerbread Souffles
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
6 ServingsPrep: 35 min. Bake: 20 min.


  • 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


  • 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.
  • Preheat oven to 375°. In a small saucepan, melt butter. Stir in
  • flour until smooth; gradually add milk and cream. Bring to a boil;
  • cook and stir 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

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Gingerbread Souffles (continued)

Directions (continued)

  • 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 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.