Gingerbread Soufflé
How to make a Holiday Gingerbread Soufflé, topped with powdered sugar and a drizzle of creamy butterscotch.
Servings: 4 medium souffles
Ingredients
Soufflé
- 250 grams whole milk
- 100 grams granulated sugar
- 32 grams all purpose flour
- 1/4 teaspoon fine sea salt
- 113 grams unsulphured molasses *not black strap
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin spice
- 180 grams large egg whites room temperature
- 1/8 teaspoon cream of tartar
Additional
- powdered sugar for dusting for dusting
- 1 tablespoon unsalted butter buttering inside of Ramekins
- 50 grams granulated sugar for coating inside of Ramekins
Butterscotch Sauce
- 170 grams butterscotch chips
- 60 grams whole milk
Instructions
Soufflé
- Preheat oven to 350℉ (180℃). 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, 1/3 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
- 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.
- Ramekins: Oven safe ramekins with straight edges are preferred to allow batter to rise properly.
- 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.
- Molasses: Make sure to use "unsulphered" molasses for the best flavor.
Nutrition
Calories: 175kcal