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 TimePrep: 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 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.
Nutrition Facts1 serving: 448 calories, 22g fat (13g saturated fat), 228mg cholesterol, 189mg sodium, 55g carbohydrate (45g sugars, 1g fiber), 9g protein.
Originally published as Gingerbread Souffle in Taste of Home Christmas Annual 2012
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