Gingerbread Soufflés

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

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