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Photo: Jim Franco; Styling: Lydia Degaris Pursell Photo by: Photo: Jim Franco; Styling: Lydia Degaris Pursell

Gingerbread Soufflés

This impressive dessert isn't difficult, but do plan ahead. Preheat the oven, and just before sitting down to dinner, pop the soufflés in. When done, serve them all puffed up and gorgeous.

Southern Living DECEMBER 2012

  • Yield: Makes 10 servings
  • Hands-on:20 Minutes
  • Total:1 Hour, 30 Minutes

Ingredients

  • 1 cup milk
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup molasses
  • 2 tablespoons butter, softened
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground ginger
  • 2 teaspoons vanilla extract
  • 6 large eggs, separated
  • 1/8 teaspoon cream of tartar
  • Sweetened whipped cream, crushed gingersnaps

Preparation

1. Preheat oven to 350°. Whisk together first 4 ingredients in a medium saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients. Cool 15 minutes. Whisk in egg yolks.

2. Butter 10 (7-oz.) ramekins; sprinkle with sugar to coat, and shake out excess.

3. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third of egg white mixture into milk mixture until well blended. Repeat twice with remaining egg white mixture. Spoon batter into prepared ramekins, leaving 3/4-inch space at top of each.

4. Bake at 350° for 25 minutes or until puffy and set. Serve immediately with whipped cream and crushed gingersnaps.

Note: You may also bake this in a 2 1/2-qt. soufflé dish. Bake 55 to 60 minutes or until puffy and set.

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Gingerbread Soufflés recipe

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