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Gingerbread Souffles Recipe

Gingerbread Souffles Recipe

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
TOTAL TIME: Prep: 35 min. Bake: 20 min. YIELD:6 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Bake 20-24 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6 servings.

Nutritional Facts

1 serving: 448 calories, 22g fat (13g saturated fat), 228mg cholesterol, 189mg sodium, 55g carbohydrate (45g sugars, 1g fiber), 9g protein.

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