German Gingerbread Mini Souffles Aka Lebkuchensouffle Recipes

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GINGERBREAD SOUFFLéS



Gingerbread Soufflés image

The warm and spicy flavors of classic gingerbread feature in these light soufflés - an easy baked dessert recipe with eggs and Gold Medal® flour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 12

1 cup milk
1/2 cup sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/3 cup molasses
2 tablespoons butter, softened
2 teaspoons pumpkin pie spice
1 teaspoon ground ginger
2 teaspoons vanilla
6 eggs, separated
1/8 teaspoon cream of tartar
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 350°F. Butter 10 (7-oz) ramekins; sprinkle with sugar to coat and shake out excess. Place ramekins on large cookie sheet.
  • In 2-quart saucepan, stir together milk, 1/2 cup sugar, the flour and salt with whisk until smooth. Heat to boiling over medium heat, stirring constantly. Pour mixture into large bowl; stir in molasses, 2 tablespoons butter, the pumpkin pie spice, ginger and vanilla. Cool 15 minutes. Beat in egg yolks with whisk.
  • In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until stiff peaks form. Fold egg white mixture, one-third at a time, into milk mixture until well blended. Spoon batter into ramekins, leaving 3/4-inch space at top of each.
  • Bake 25 minutes or until puffed and set. Serve immediately. Garnish with whipped cream.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 135 mg

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