Gingerbread Souffles With Vanilla Sauce Recipes

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VANILLA SAUCE



Vanilla Sauce image

This is a great sauce to serve over gingerbread! It has been my favorite dessert since I was a child!

Provided by Diane Lloyd

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 16m

Yield 14

Number Of Ingredients 5

1 cup white sugar
1 tablespoon cornstarch
2 cups water
¼ cup butter
2 teaspoons vanilla extract

Steps:

  • In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

Nutrition Facts : Calories 88.3 calories, Carbohydrate 14.9 g, Cholesterol 8.7 mg, Fat 3.3 g, SaturatedFat 2.1 g, Sodium 23.5 mg, Sugar 14.4 g

GINGERBREAD SOUFFLES



Gingerbread Souffles image

If you enjoy gingerbread cookies, you'll be delighted with these light golden souffles. This airy dessert has a wonderful ginger flavor that is enhance with cinnamon, nutmeg and cloves.-Donna Spangler, Palmyra, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 13

7 large egg whites
3 tablespoons sugar
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 cup 2% milk
1/2 cup heavy whipping cream
5 large egg yolks, beaten
1 cup packed brown sugar
2 tablespoons chopped crystallized ginger
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Let egg whites stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups and lightly sprinkle with sugar; set aside., Preheat oven to 375°. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Stir in the brown sugar, crystallized ginger and spices until blended; allow to cool slightly., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into ginger mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes., Bake until top is puffed and center appears set, 20-24 minutes. Serve immediately.

Nutrition Facts : Calories 448 calories, Fat 22g fat (13g saturated fat), Cholesterol 228mg cholesterol, Sodium 189mg sodium, Carbohydrate 55g carbohydrate (45g sugars, Fiber 1g fiber), Protein 9g protein.

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

GINGERBREAD WAFFLES WITH HOT CHOCOLATE SAUCE



Gingerbread Waffles with Hot Chocolate Sauce image

Yummy and delicious. These extraordinary waffles are flavored with molasses and spices. Topped with homemade chocolate sauce, they are perfect for a special breakfast treat.

Provided by Michele O'Sullivan

Categories     Breakfast and Brunch     Waffle Recipes

Time 50m

Yield 6

Number Of Ingredients 16

1 cup light molasses
½ cup butter
1 ½ teaspoons baking soda
½ cup milk
1 egg
2 cups all-purpose flour
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
½ teaspoon salt
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
½ cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

Steps:

  • In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
  • In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
  • Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
  • To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Nutrition Facts : Calories 663.6 calories, Carbohydrate 114 g, Cholesterol 83.5 mg, Fat 21.9 g, Fiber 3.7 g, Protein 7.7 g, SaturatedFat 13.3 g, Sodium 1077.7 mg, Sugar 65.1 g

GINGERBREAD SOUFFLES WITH VANILLA SAUCE



Gingerbread Souffles With Vanilla Sauce image

The warm and slightly spicy essence of gingerbread makes a great transition to ethereal souffles in this elegant dessert. One of my favorite flavours and they smell heavenly while they are baking...delicious!

Provided by MarieRynr

Categories     Dessert

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 18

1/4 cup unsalted butter
1/4 cup all-purpose flour
1 cup milk
2/3 cup sugar
1/4 cup molasses
2 tablespoons dark rum
2 teaspoons powdered ginger
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 pinch salt
5 egg yolks
6 egg whites
1/2 teaspoon cream of tartar
2 cups half-and-half
1 vanilla bean, split lengthwise and seeds scraped out
1/3 cup sugar
4 egg yolks
2 tablespoons high quality Bourbon

Steps:

  • For the sauce, combine the half and half, vanilla bean and vanilla seeds in a mediumsaucepan and bring to a low boil over medium heat.
  • Take the pan from the heat.
  • In a medium bowl, whisk together the sugar and egg yolks, then gradually whisk in the hot half and half.
  • Return the mixture to the saucepan and stir with a wooden spoon over medium low heat until the custard thickens enough to coat the badk of the spoon, about 5 minutes.
  • (DO NOT BOIL or the mixture will curdle).
  • Strain the sauce through a fine sieve into a small bowl and stir in the bourbon.
  • Let cool to room temperature, then cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
  • Preheat oven to 400*F.
  • Butter eight ounce ramekins.
  • Coat the insides evenly with sugar and shake out the excess.
  • Put the dishes on a large baking sheet and set aside.
  • Melt the butter in a heavy medium saucepan over medium heat.
  • Add the flour and whisk until the mixture is smooth and bubbly, about 2 minutes.
  • Gradually whisk the milk into the flour mixture, whisking constantly until the milk is thickened and themixture is smooth, about 2 to 3 minutes.
  • Take the pan from the heat and whisk in the sugar, molasses, rum, ginger, vanilla, cinnamon and salt.
  • Let cool until warm, about 10 minutes.
  • Whisk in the egg yolks and set aside.
  • Whip the egg whites with an electric mixer at high speed until frothy.
  • Add the cream of tartar and beat until the whites are still, but not dry.
  • Gently fold the egg whites into the yolk mixture in three additions.
  • Divide the batter among the prepared dishes and run the tip of a knife around the top of the mixture, about 1/2 inch from the edge to facilitate crowning.
  • Bake the souffles until puffed and golden, about 15 minutes.
  • Serve right away, making an indentation in the souffles and drizzling in the sauce.

VANILLA SOUFFLES WITH VANILLA CREME SAUCE



Vanilla Souffles With Vanilla Creme Sauce image

Lovely dessert that cooks up light and fluffy! If you prefer, add some slice strawberries or shaved chocolate to the top after cooking! From Southern Livings Top 40 Recipes Ever.

Provided by breezermom

Categories     Dessert

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 13

granulated sugar
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
3/4 cup half-and-half
6 tablespoons granulated sugar, divided
4 large eggs, separated
2 tablespoons vanilla extract
sifted powdered sugar
1 teaspoon vanilla extract
1 cup sugar
2 teaspoons cornstarch
2 cups whipping cream
8 egg yolks

Steps:

  • Coat the bottom and sides of 4 6-oz baking dishes with vegetable cooking spray; sprinkle with granulated sugar. Set aside.
  • Melt butter in a small saucepan over medium heat; add flour, stirring until smooth. Cook flour mixture, stirring constantly, 1 minute.
  • Add half and half, stirring constantly; stir in 4 tbsp sugar. Cook over medium heat, stirring constantly, until thickened. Remove from heat.
  • Beat egg yolks until thick and pale. Gradually stir half of the hot half-and-half mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat 2 minutes; stir in vanilla. Cool 15 to 20 minutes.
  • Beat egg whites at high speed with an electric mixer until foamy. Gradually add remaining 2 tbsp sugar, beating until soft peaks form. Gradually fold egg whites into the egg yolk mixture. Spoon into prepared baking dishes.
  • Bake at 350 for 25 minutes or until puffed and set. Sprinkle with powdered sugar, and serve immediately with Vanilla Creme Sauce.
  • Vanilla Creme Sauce:.
  • Combine 1 tsp vanilla extract, 1 cup sugar, and 2 tsp cornstarch in a heavy saucepan; gradually stir in whipping cream. Cook stirring constantly, over low heat until sugar dissolves.
  • Beat 8 egg yolks until thick and pale; gradually stir about half of hot whipping cream mixture into yolks. Add to remaining hot mixture, stirring constantly.
  • Cook, stirring constantly, over medium heat until thickened. Pour through a wire-mesh strainer into a small bowl, discarding lumps. Cover and refrigerate up to 3 days. Serve with Vanilla Souffles, fresh fruit, or pound cake.

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