Wednesday, December 5, 2012

Gingerbread souffle recipe

English: Chocolate soufflé
English: Chocolate soufflé (Photo credit: Wikipedia)
If you are searching for something new to grace your holiday dessert table, look no further than this delicious souffle. The cafe that I worked at last year during the holidays served this and it was a huge hit with our diners.

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup milk
  • 2/3 cup brown sugar, packed
  • 1/4 cup molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla
  • 2 teaspoons rum or rum flavoring
  • 1 pinch salt
  • 5 egg yolks
  • 6 egg whites

Preheat oven to 400 degrees F. Butter 8 (8) ounce ramekins then coat evenly with sugar. Shake out excess and set aside. Over medium heat, melt butter in a sauce pan. Once melted, whisk in flour until the mixture is smooth and bubbly. Slowly whisk the milk into the mixture and continue to whisk constantly until the mixture is smooth. Remove from heat and whisk in sugar, molasses, spices, extracts and salt. Let the mixture cool for about ten minutes. Whisk in egg yolks and set aside. Using an electric mixer, beat the egg whites until they are firm but not dry. Gently fold the egg whites into yolk mixture in small batches. Divide the batter evenly among the ramekins and place them on a large baking sheet. Bake for 15 minutes, until the souffles are puffed and golden in color. If you want, dust with powdered sugar or serve with fresh whipped cream or vanilla ice cream.
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