Alexa, play Rise Up by Audra Day 
. The rise on these gingerbread soufflés is crazy! I always thought growing up that soufflé was extremely hard to make (they always make it look disastrous on cooking competitions), but it’s actually surprisingly easy. This is my second time making soufflés and you know I had to incorporate those winter flavors. Cinnamon, nutmeg, clove, ginger, and molasses really make this soufflé shine and is perfect for a festive holiday dessert. I made mine in these beautiful Le Creuset ramekins that I found on sale at Saks, and I can’t recommend them enough!
Gingerbread Soufflé
Ingredients
- 1 cup whole milk (250 ml)
- 1/2 cup granulated sugar (100g), plus more for greasing ramekins
- 1/3 cup molasses (113g), NOT blackstrap
- 1/4 cup all-purpose flour (32g)
- 6 large egg whites
- 2 tbsp unsalted butter, plus more for greasing ramekins
- 2 tsp vanilla extract
- 2 tsp pumpkin spice
- 1/4 tsp kosher salt
- 1/4 tsp cream of tartar
- powdered sugar, for dusting
Instructions
- Preheat oven to 350°F. Prepare ramekins by coating the inside with butter, then spooning some sugar into the ramekins. Rotate the ramekins around until the sugar completely coats the inside of the dish, and pour out the extra sugar into the next ramekin. Repeat until all the ramekins are coated with sugar.
- In a large bowl, combine the molasses, butter, vanilla, and pumpkin spice. If you don't have pumpkin spice, or would like to make your own, check out this recipe where I walk through it!
- In medium saucepan over medium high heat, bring the sugar, flour, salt, and milk to a boil. Whisk constantly until it thickens up; it may take a while so be patient. Once it's the consistency of a runny gravy, pour the hot mix into the prepared bowl with the molasses and butter and whisk until everything is mixed together thoroughly. Set the bowl aside to cool.
- Add the egg whites and cream of tartar to the bowl of a stand mixer, and whisk on high speed until it has stiff peaks. The egg mix should be very light and airy, almost cloud-like. Once the molasses mix is cool, carefully fold in the egg whites with a spatula. Only fold in ~1/3-1/4 at a time. Be careful not to over mix, these egg whites is where the rise comes from, so you just want to make sure everything is mixed together, then stop.
- Spoon the soufflé batter into the ramekins, leaving ~3/4" space from the top (these rise a LOT). This recipe will make 8-10 7oz ramekins, but you can easily cut the recipe in half. Place the ramekins on a baking sheet and bake for 20-25 minutes, until generously risen and a good crust on top. Serve immediately, dusted with powdered sugar.
- Enjoy!
