Just when you thought gingerbread couldn’t get any better, here comes the gingerbread souffle to prove you wrong. This recipe combines the warm spices of gingerbread with the airy lightness of a souffle, creating a dessert that’s as impressive as it is delicious. Perfect for the holiday season or any time you’re in the mood for something sweet and spicy.
Why This Recipe Works
- The combination of molasses and spices gives the souffle a deep, rich flavor that’s unmistakably gingerbread.
- Beating the egg whites to stiff peaks ensures the souffle rises beautifully in the oven.
- A water bath during baking helps the souffle cook evenly without drying out.
- The addition of a little cream of tartar stabilizes the egg whites, making the souffle less likely to collapse.
- Serving immediately guarantees that perfect, cloud-like texture that makes souffles so special.
Ingredients
- 1/2 cup whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/4 cup molasses
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs, separated
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
Equipment Needed
- Medium saucepan
- Whisk
- Mixing bowls
- Electric mixer
- Ramekins
- Baking dish
Instructions
Preheat and Prepare
Preheat your oven to 375°F. Butter the insides of four 6-ounce ramekins and dust with sugar, tapping out the excess. This ensures your souffles will rise straight up and not stick to the sides.
Make the Base
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until it’s golden and smells nutty. Gradually whisk in the milk, then add the molasses, ginger, cinnamon, cloves, and salt. Cook, stirring constantly, until the mixture thickens, about 2 minutes. Remove from heat and let cool slightly before whisking in the egg yolks one at a time.
Beat the Egg Whites
In a clean, dry bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the sugar, beating on high until stiff peaks form. This is crucial for that signature souffle rise.
Fold Together
Gently fold a third of the egg whites into the molasses mixture to lighten it. Then, carefully fold in the remaining whites until just combined. Be gentle to keep as much air in the mixture as possible.
Bake to Perfection
Divide the batter among the prepared ramekins. Place them in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. Bake for 18-20 minutes, until the souffles are puffed and the tops are lightly browned. Serve immediately.
Tips and Tricks
For the best results, make sure all your ingredients are at room temperature before you start. This helps everything mix together more smoothly. When beating the egg whites, ensure your bowl and beaters are completely clean; any grease can prevent the whites from reaching stiff peaks. If you’re worried about your souffles collapsing, you can add a collar of parchment paper around each ramekin to help them rise even higher. Remember, souffles wait for no one, so have your guests ready to eat as soon as they come out of the oven.
Recipe Variations
- For a chocolate twist, add 1/4 cup of cocoa powder to the flour mixture.
- Swap the molasses for maple syrup for a different flavor profile.
- Add a teaspoon of orange zest to the batter for a citrusy note.
- Top with a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
- For a nutty version, fold in 1/4 cup of finely chopped pecans or walnuts.
Frequently Asked Questions
Can I make this recipe ahead of time?
Unfortunately, souffles are best made and served immediately. However, you can prepare the base and beat the egg whites ahead of time, then fold them together and bake just before serving.
Why did my souffle collapse?
Souffles naturally start to deflate once they’re out of the oven due to the temperature change. To minimize this, avoid opening the oven door during baking and serve the souffles right away.
Can I use a different size ramekin?
Yes, but you’ll need to adjust the baking time. Smaller ramekins will cook faster, while larger ones will take longer. Keep an eye on them and look for that golden brown top.
Summary
This gingerbread souffle is a show-stopping dessert that combines the beloved flavors of gingerbread with the light, airy texture of a classic souffle. Perfect for the holidays or any special occasion, it’s sure to impress your guests with its flavor and presentation.
