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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The distinctive flavors of classic gingerbread-molasses, ginger, cloves, and cinnamon-show up in this fresh-from-the-oven soufflé. For tips to prepare flawless soufflés and additional show-stopping recipes, visit Cooking . Ingredients:
cooking spray |
6 tablespoons granulated sugar, divided |
2 tablespoons butter |
3 tablespoons all-purpose flour |
3/4 cup 1% low-fat milk |
1/3 cup molasses |
1 1/2 teaspoons ground ginger |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
2 large egg yolks |
3 large egg whites |
4 teaspoons powdered sugar |
Directions:
1. Preheat oven to 375°.
2. Coat 8 (6-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
3. Melt butter in a medium saucepan over medium heat. Add flour and 2 tablespoons granulated sugar; cook 1 minute, stirring constantly with a whisk. Gradually add milk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly with a whisk. Remove from heat; cool 10 minutes. Add molasses and next 5 ingredients (through egg yolks), stirring with a whisk. Set aside.
4. Place egg whites in a medium mixing bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth egg white mixture into molasses mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 or 3 times to level. Place dishes on a baking sheet; place baking sheet in oven. Bake at 375° for 25 minutes or until puffy and set. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately.
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