Description
Gingerbread Bliss Soufflé whispers winter comfort with its delicate spice-infused cloud of sweetness. Warm molasses and cinnamon dance together, creating a heavenly dessert that wraps you in nostalgic holiday memories.
Ingredients
Scale
Primary Ingredients:
- 3 large eggs, separated
- ½ cup brown sugar, packed
- ½ cup milk
Dry Ingredients:
- ¼ cup all-purpose flour
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon cream of tartar
Finishing Ingredients:
- 2 tablespoons butter, softened (plus extra for greasing)
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Prepare the culinary canvas by heating the oven to 375°F (190°C), creating a warm environment for your delicate dessert.
- Meticulously coat four 6-ounce (177 milliliters) ramekins with softened butter, then delicately sprinkle flour to prevent sticking, arranging them on a sturdy baking sheet.
- In a medium saucepan, gently melt butter over low heat, transforming it into a silky base for the gingerbread essence.
- Incorporate brown sugar, flour, ginger, cinnamon, nutmeg, and salt into the melted butter, creating a fragrant spice-infused mixture.
- Slowly stream milk into the spice blend, whisking continuously to develop a smooth, thickened consistency that coats the back of a spoon (approximately 3-5 minutes).
- Remove the mixture from heat and whisk in egg yolks and vanilla extract, blending until the ingredients harmonize into a rich, creamy base.
- In a separate pristine bowl, whip egg whites with cream of tartar, transforming them into a cloud-like meringue with stiff, glossy peaks that stand tall and proud.
- Gently fold the ethereal egg whites into the spiced base, using a delicate touch to preserve the airiness of the mixture, incorporating in three careful additions.
- Distribute the soufflé mixture evenly among the prepared ramekins, filling each to about three-quarters full, ensuring a consistent rise.
- Slide the baking sheet into the preheated oven and bake for 15-18 minutes, watching for a golden-topped, dramatically puffed soufflé that rises magnificently.
- Immediately extract the soufflés from the oven, dust with a delicate snowfall of powdered sugar, and serve promptly to capture their fleeting, perfect moment of culinary glory.
Notes
- Ramekin Prep Matters: Properly buttering and flouring the ramekins ensures a smooth, easy release and prevents the delicate soufflé from sticking.
- Temperature Precision: Use a consistent low heat when making the base to avoid burning the ingredients and create a smooth, creamy mixture.
- Egg White Technique: Whip egg whites to stiff peaks with cream of tartar for maximum volume, which is crucial for the soufflé’s signature light and airy texture.
- Gentle Folding Crucial: Incorporate egg whites carefully to maintain their airiness, using a gentle folding motion to preserve the soufflé’s delicate structure.
- Timing is Everything: Serve immediately after baking to capture the soufflé’s dramatic rise and ethereal texture before it begins to deflate.
- Flavor Boost: The warm spices of ginger, cinnamon, and nutmeg create a cozy, festive flavor profile that elevates this classic dessert.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg