Gingerbread Souffle Recipe

Ingredients

• 6 tablespoons unsalted butter, plus extra for buttering the ramekins
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 1/4 cups milk
• 1/2 cup molasses
• 4 large eggs, separated
• 1/4 cup granulated sugar, plus extra for dusting the ramekins

Instructions

1. Preheat the oven to 350°F. Butter six 6-ounce ramekins and dust with sugar, shaking out any excess.
2. In a medium saucepan, melt the butter over medium heat.
3. Whisk in the flour, cinnamon, ginger, cloves, and salt to the melted butter until smooth.
4. Gradually whisk in the milk and molasses until smooth. Stirring constantly, cook for about 5 minutes or until the mixture thickens.
5. Remove from heat and whisk in the egg yolks one at a time. Set aside.
6. In a large bowl, beat the egg whites with a mixer on medium-high until soft peaks form. Add sugar and continue to beat until stiff peaks form.
7. Use a spatula to fold the egg whites into the gingerbread mixture until just combined.
8. Divide the mixture evenly among the prepared ramekins. Smooth the tops with a spatula.
9. Bake for 18 to 22 minutes, or until the souffles have risen and the tops are golden brown. Serve immediately.

Serving Suggestions

For a festive touch, serve the gingerbread souffles with a dollop of whipped cream and a sprinkle of cinnamon on top.

Verdict

This gingerbread souffle is a perfect way to spice up your holiday treat. The fluffy texture and warm spices are sure to impress your guests and leave them wanting more.