Description
Delightful gingerbread bliss soufflé emerges as winter’s most enchanting dessert from French culinary traditions. Warm spices and delicate texture invite guests to savor this elegant sweet finale with pure comfort and joy.
Ingredients
Scale
- 3 large eggs, separated
- ½ cup (120 ml) brown sugar, packed
- ½ cup (120 ml) milk
- 2 tbsps (30 ml) butter, softened (plus extra for greasing)
- 1 tsp vanilla extract
- ¼ cup (30 g) all-purpose flour
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ tsp cream of tartar
- Powdered sugar, for dusting
Instructions
- Oven Preparation: Ignite the oven to 375°F (190°C), establishing a heated sanctuary for the delicate soufflé.
- Ramekin Preparation: Lavishly brush ramekins with butter, dust with flour, and position on a robust baking sheet to prevent adhesion and ensure seamless release.
- Spice Foundation: Melt butter in a medium saucepan, then weave brown sugar, flour, ginger, cinnamon, nutmeg, and salt into a fragrant, harmonious mixture.
- Liquid Integration: Gradually introduce milk, whisking persistently to cultivate a velvety, thickened sauce that elegantly coats a spoon (3-5 minutes).
- Flavor Enhancement: Remove from heat, incorporating egg yolks and vanilla extract to transform the mixture into a luxurious, creamy base.
- Meringue Creation: In a pristine bowl, whip egg whites with cream of tartar until stiff, glossy peaks emerge, resembling a cloud-like confection.
- Soufflé Assembly: Tenderly fold the meringue into the spiced base in three gentle stages, preserving the mixture’s ethereal lightness.
- Ramekin Filling: Distribute the soufflé mixture evenly, filling each ramekin to three-quarters, promising a dramatic, uniform rise.
- Baking Transformation: Bake for 15-18 minutes until the soufflés ascend majestically with a golden crown, signaling culinary perfection.
- Serving Elegance: Swiftly retrieve from the oven, dust with a whisper of powdered sugar, and present immediately to capture the soufflé’s fleeting, magnificent moment.
Notes
- Precision Matters: Use room temperature eggs for optimal volume and stability in the meringue, ensuring a light and airy soufflé.
- Whip with Care: Beat egg whites until stiff peaks form, but avoid overbeating, which can cause the soufflé to collapse during baking.
- Timing is Crucial: Serve soufflés immediately after baking, as they begin to deflate within minutes, losing their dramatic height and delicate texture.
- Ramekin Prep: Coat ramekins thoroughly with butter and flour to help the soufflé climb the sides evenly and rise to its full potential.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 176
- Sugar: 12 g
- Sodium: 99 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 147 mg