Souffles of any kind are an impressive finish to a special dinner. But when that traditional souffle becomes a Gingerbread Souffle, it takes on a new dimension. A dessert your guests won’t forget anytime soon.
While they have a reputation for being difficult, they really aren’t. All it takes is a bit of timing.
Preheat the oven and have the souffle’s ready to go in individual ramekins. Just when you sit down to dinner, pop them into the oven. About 25 minutes later, they will be at their impressive best, puffy, warm and delicious. Be sure to serve right away!
1 cup milk
1/2 cup sugar
1/4 cup flour
1/4 teaspoon salt
1/3 cup molasses
2 tablespoons butter, softened
2 teaspoons Homemade Pumpkin Pie Spice Blend
2 teaspoons vanilla
6 large eggs, separated
1/8 teaspoon cream of tartar
Garnish with whipped cream and crushed gingersnaps.
HOMEMADE PUMPKIN PIE SPICE BLEND
2 tablespoons ground cinnamon
3 teaspoons ground ginger
1 teaspoon cloves
1/2 teaspoon ground nutmeg
Mix together and keep in a spice container with shaker top.
Preheat oven to 350 degrees. Whisk together milk, sugar, flour, and salt in a medium saucepan. Bring to a boil over medium heat, whisking constantly. Transfer mixture to a large bowl and whisk in molasses, butter, pie spice and vanilla. Allow mixture to cool at least 15 minutes and then whisk in egg yolks.
Prepare 10 7-ounce ramekins, greasing with butter and sprinkling with sugar to coat (this will help the souffle rise), and shake out any excess.
Beat egg whites and cream of tartar until stiff peaks form. Fold 1/3 of egg white mixture into the milk mixture until it’s well incorporated. Repeat with remaining 2/3 egg whites. Spoon batter into prepared ramekins, leaving a 3/4-inch headspace on each ramekin.
Bake at 350 degrees for 25 minutes or until puffy and set. Garnish and serve immediately.