Gingerbread Soufflés

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

  • Prep Time 15 min
  • Total Time 55 min
  • Servings 10

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

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake 25 minutes or until puffed and set. Serve immediately. Garnish with whipped cream.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
,
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
),
Sodium
135mg
135%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.