I’m stretching my baking limits with making this Gingerbread Souffle…
I believe that it would okay to consider my an expert in the realm of baking cookies, cakes, pies, and dessert bars. There is always room to learn more, but I am pretty comfortable making these baking goods. Now, I am ready to take my skills a bit further. I am talking Napoleon’s, tarts, Cream Puffs, Baked Alaska, Pavlova’s, and whatever other complicated desserts that are out there that people don’t really bake. I feel that I am comfortable enough to get in the kitchen and get my hands a bit dirtier. I am starting with souffles.
- – They are supposed to sink.
- – They will still taste great.
- – Serve immediately.
There was also some advice and explanations on air bubbles, expansion, and science. Although it is good to have that knowledge, I don’t think you care too much about that stuff. In any case, souffles are our friend. Sure they are temperamental and will almost inevitable fall in the middle, but if you have good flavor and a good sauce to go along with it, you will be fine. That is why I love this Gingerbread Souffle with the Maple Creme Anglaise Sauce.
– Serve immediately.
– Make a sauce.
– Don’t be scared.
– Bake an hour before you plan to serve. This is not a dessert that I would recommend for you to make ahead for dinner parties.
You will be seeing more souffle’s and different desserts on the blog. I am fearless in the kitchen! Enjoy this Gingerbread Souffle recipes people!
*Recipe adapted from Bon Appetit Desserts CookbookPrint
Gingerbread Souffle with Maple Creme Anglaise
- Yield: 6 1x
This Gingerbread Souffle is a wonderful holiday dessert that really can put you in holiday spirit.
- 4 tbsp. butter
- 1/4 c. flour
- 1 1/2 c. whole milk
- 2/3 c. dark brown sugar, packed
- 1/3 c. mild flavored molasses
- 1 tbsp. ginger
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 7 large egg whites, room temperature
- 4 large egg yolks
- 1/2 tsp. cream of tartar
- MAPLE CREME ANGLAISE
- 4 large egg yolks
- 1/4 c. pure maple syrup
- pinch of salt
- 1 c. half and half
- 1/2 tsp. vanilla extract
- Place a rack in the middle of the oven and preheat to 375 Degrees. Butter and flour a 64 ounce souffle dish and set aside.
- Melt the butter in a medium sauce pan. Once the butter has melted, whisk in the flour until smooth and bubbly making a roux base. Add in the milk and bring to a slight boil. Whisk until thick and smooth, about 1 minut. Remove from heat.
- Add sugar, molasses, spices, and salt to the roux mixture and whisk until well blended. Transfer souffle base to a medium bowl and let cool, whisking every 5 minutes (about 15 minutes). Whisk the egg yolks into the souffle base.
- Using an electric hand held or standing mixer, beat the egg whites and cream of tartar until stiff peaks but not dry. Fold 1/4 of the egg whites into the souffle base to lighten. Gradually fold the rest of the souffle base into the rest of the egg whites. Continue to gently fold until no streaks are present and well blended. Pour into souffle dish and bake for 45 minutes (Do not open the oven to check. Turn your oven light on if you would like to check the progress).
- Serve immediately with Creme Anglaise.
- Recipe for Creme Anglaise
- Combine the egg yolks, maple syrup, and salt into a small sauce pan and whisk to blend over low to medium heat. Gradually whisk the half and half. Stir until custard thickens but do not bring to a boil. When the custard thickens and leaves a path on the back of a spoon when a finger is drawn across remove from heat, about 6 minutes. Mix in the vanilla. Transfer to serving bowl and serve with warm souffle.
- Category: Dessert
- Cuisine: French
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