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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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If you enjoy gingerbread cookies, you'll be delighted with these light golden souffles. This airy dessert has a wonderful ginger flavor that is enhance with cinnamon, nutmeg and cloves.Donna Spangler, Palmyra, Pennsylvania Ingredients:
7 egg whites |
3 tablespoons sugar |
1/3 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
1 cup 2% milk |
1/2 cup heavy whipping cream |
5 egg yolks, beaten |
1 cup packed brown sugar |
2 tablespoons chopped crystallized ginger |
3 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1/4 teaspoon ground cloves |
Directions:
1. Let egg whites stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups and lightly sprinkle with sugar; set aside.
2. Preheat oven to 375°. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Transfer to a large bowl.
3. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Stir in the brown sugar, crystallized ginger and spices until blended; allow to cool slightly.
4. In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into ginger mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes.
5. Bake 20-24 minutes or until the top is puffed and center appears set. Serve immediately. Yield: 6 servings.
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