Gingerbread Soufflé

This holiday season enjoy a delightful Gingerbread Soufflé with a pouring of warm Butterscotch Sauce.  A soft fluffy cake made with molasses and pumpkin spice, served with a dusting of powdered sugar and a drizzle of creamy butterscotch. If you haven't tried your hand at baking a soufflé, I suggest you grab a few ramekins or mugs and try this recipe. Your gingerbread loving tastebuds will thank you!

What is a Soufflé?

A Soufflé is a French Dessert with an egg base, that is baked and served in ramekins. Egg whites are used as the sole rising agent for this fluffy cloud like textured cake. Ramekins are small ceramic dishes with straight sides which allow the Soufflé to rise straight to the top.

Soufflés are served warm right out of the oven and topped with sugar or sauces. They can be sweet or savory with a top crust layer over a soft cake body. Due to the fluffy aerated texture of the Soufflé, it will begin to sink within 5-10 minutes. So have your toppings and spoon ready to devour your Soufflé straight from the oven!

Tips for Making a Gingerbread Soufflé:

• Have everything pre-measured and set out before starting.
• Lay out a cookie sheet to place your ramekins on for baking.
• Pour your egg whites into the bowl of  a stand mixer, so all you have to do is turn it on when ready.
• Have your butter, molasses, pumpkin spice, and vanilla already in a large bowl together (not stirred) before heating your flour mixture on the stove.
• Set your ramekins out with a slice of butter and a bowl of sugar next to them.
• Grab your butterscotch chips and place them in a small bowl with a cup of heavy cream or milk measured and waiting in the fridge.
• Once everything is out and ready to go, you can start!

Why Did my Soufflé Fall?

• Under-whipped egg whites: make sure egg whites have formed stiff peaks.
• Over-mixed + deflated batter: Slowly and gently fold the whipped egg whites into the molasses mixture a thirds at a time. Be careful not to over mix, by stirring and deflating the egg whites.
• Opening and closing the oven: Checking on the doneness of the souffles is ok, but too much opening will release heat and cause them to fall.
• Waiting too long to serve: Soufflés will begin to shrink and fall within minutes of leaving the oven. Make sure to have the butterscotch sauce ready and the powdered sugar nearby. If they fall before serving, don't worry the fluffy texture will remain and taste delicious!

Gingerbread Soufflé

author: Jenn Davis

How to make a Holiday Gingerbread Soufflé, topped with powdered sugar and a drizzle of creamy butterscotch.

5 from 7 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4 medium souffles

Ingredients

 

Soufflé

• 1 cup (250 ml) whole milk
• ½ cup (100 grams) granulated sugar
• ¼ cup (32 grams) all purpose flour
• ¼ teaspoon fine sea salt
• ⅓ cup (113 grams) unsulphered molasses
• 2 tablespoon unsalted butter
• 2 teaspoons pure vanilla extract
• 2 teaspoons pumpkin spice
• 6 large egg whites, room temperature
• ⅛ teaspoon cream of tartar

Additional

• powdered sugar for dusting, for dusting
• 1 tablespoon unsalted butter , buttering inside of Ramekins
• ¼ cup (50 grams) granulated sugar , for coating inside of Ramekins

Butterscotch Sauce

• 1 cup butterscotch chips
• ¼ cup (60 ml) whole milk

Instructions

 

Soufflé

• See notes above for helpful tips!
• Preheat oven to 350 F (180 C). Prepare 'four' (10 oz) 4.5-inch Ramekins with butter and sugar coating.
• Prepare ramekins by coating the inside lightly with butter and sugar. Take a piece of cold butter and rub the inside of the ramekins. Then spoon in some sugar and rotate the ramekins around until the sugar completely coats the inside of the dish. Tap out the excess sugar.
• In a large mixing bowl combine molasses, butter, vanilla, and pumpkin spice. Set aside.
• Using a saucepan on medium high heat, bring sugar, flour, salt, and milk to a boil. Continually stirring with a whisk until thickened.
• Pour hot mixture directly into bowl with molasses and stir until all ingredients are incorporated and smooth.
• Set aside to cool.
• Add egg whites and cream of tartar to the bowl of a stand mixer with whisk attachment, mix on high until until soft peaks form, about 2 minutes. Mix again for another 2 minutes until stiff peaks form. Do not over-beat.
• Once molasses mixture is cool, gently fold in egg whites with a spatula, ⅓ at a time.
• Do Not stir or over mix your egg whites into the batter. Simply fold until egg whites are blended without large chunks.
• Spoon Soufflé batter into prepared ramekins leaving a ¾ inch space between batter and the rim of the ramekin. The soufflés will rise quite a bit in the oven and then settle above the rim.
• Place ramekins on a cookie sheet and bake for 20-25 minutes until well risen with a solid top crust.

Make your butterscotch sauce while Soufflés are baking.

• Place butterscotch chips in a small bowl.
• Bring milk to a simmer in a small sauce pan on medium heat. Pour the warm milk over the butterscotch chips.
• Let the warm milk sit for 30 seconds before stirring. Stir until smooth and creamy.
• Serve Gingerbread Soufflés straight from the oven with a dusting of powdered sugar and a drizzle of butterscotch sauce.

Notes

1. Make Ahead Instructions: The souffle batter can be made up to 2 days in advance . Cover and refrigerate the batter in the mixing bowl until ready to bake. Baking time will need to increase 1-2 minutes if the batter is cold when it goes into the oven.
2. Ramekins: Oven safe ramekins with straight edges are preferred to allow batter to rise properly.
3. Prep Ramekins: Make sure to add the butter and sugar coating. The sugar helps the soufflé batter to grip the sides and rise to the top.
4. Molasses: Make sure to use "unsulphered" molasses for the best flavor.

Nutrition

Calories: 175kcal

course Dessert

cuisine American, French

Did you make this recipe? Let me know by leaving a recipe rating below or by tagging @twocupsflour on instagram. I love seeing your fabulous creations!