Description
This Gingerbread Souffle is a wonderful holiday dessert that really can put you in holiday spirit.
Ingredients
Scale
- 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
Instructions
- 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