Gingerbread Soufflé – A special holiday version of the classic dessert. This soufflé is the perfect treat to serve all winter long.
Now that we’re into December, it’s time for some gingerbread treats! If you’re looking for something other than gingerbread men and houses, today’s recipe may just be the ticket. It’s a fun treat to enjoy with the family (my 4 year-old even loved it!) and fancy enough for a dinner party.
Here are my Gingerbread Soufflés!
Tips and Tricks
- Gently fold the egg whites. Fold the fluffy egg whites gently into the batter. If you stir too vigorously, the egg whites will get deflated and won’t help the soufflé rise.
- Grease and sugar the ramekins. You need to grease the soufflé dishes really well and make sure to sprinkle with granulated sugar. The sugar helps the soufflé “climb” up the sides of the dish and stay there instead of falling back down.
- Soufflé dish. Speaking of the soufflé dish, make sure the dish has straight edges. This will make it easy for the soufflé to rise.
- Souffle with height. If you want the soufflés to rise extra tall, you can add a paper collar to the inside of the soufflé dish before filling it with the batter. But I definitely don’t think it’s necessary.
- Keep oven closed. Do not open the oven door before the souffle is done! I know it’s hard to leave them untouched for so long, but trust me – if you alter the temperature of the oven by introducing outside air, it could cause the souffle to fall. This is also the reason why you cannot remove the souffle before they’re done cooking.
- Serve the souffle immediately. Yes, straight out of the oven. The longer the souffle sits after baking, the more it falls into itself. It will still taste great but it won’t be as pretty.
- 5 large egg yolks
- ⅓ cup molasses
- ¼ cup all-purpose flour
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter sliced
- ½ cup sugar
- ½ cup whole milk
- ¼ teaspoon salt
- 2 teaspoons pumpkin spice
- ¾ teaspoon ground ginger
- 5 large egg whites
- ½ teaspoon cream of tartar
- Whisk yolks, molasses, vanilla, and flour together until combined. Set aside. Add sugar, pumpkin spice, ginger, salt, butter, and milk to a medium saucepan. Heat to a simmer. Remove from heat and add ¼ cup to the egg yolk mixture slowly to temper the eggs. Add the rest of the milk and whisk to combine.
- In a bowl fitted for a stand mixer, add egg whites and cream of tartar. Beat on medium high until mixture begins to foam. Raise speed to medium high and beat until stiff peaks form.
- Add 1/3 of the egg whites to the molasses mixture and fold together. Be careful not to deflate the egg whites. Repeat with another 1/3 of the molasses mixture and fold gently. Finish folding in the last 1/3 of the whites.
- Preheat oven to 350 degrees. Prepare ramekins by greasing and then coating in sugar. Scoop mixture with a medium ice cream scoop and place a couple scoops into each ramekin. Place ramekins onto baking sheet.
- Bake souffles in preheat oven for 23-25 minutes. Do not open oven until souffles are at least 22 minutes, or else they will fall. Remove from oven when done and serve immediately.