GINGER SOUFFLES
Steps:
- Butter four 1 1/4-cupsouffle dishes or custard cups. Sprinkle with sugar. Combine first 4 ingredients in heavy medium sauce pan. Bring to boil. Remove from heat. Cover and let steep 30 minutes. Strain milk mixture. Return to same saucepan. -- ~ Preheat oven to 400°F. Whisk egg yolks, 1/3 cup sugar and flour in small bowl to blend. Bring milk mL'\.lUrein saucepan to boil over medium heat. Whisk in yolk mixture. Continue to whisk until mixture simmers and thickens, about 1 minute. Remove from heat. Stir in crystallized ginger, candied fruit and peel (mLxturewill be thick). Cool. (Can be made 2 hours ahead. Cover; let stand at room temperature.) Beat egg whites in large bowl until soft peaks form. Gradually add 1/3 cup sugar; beat until stiff but not dry. Whisk 1/3 of whites into yolk mixture to lighten. Fold in remaining whites in 2 more additions. Divide among souffle dishes. Bake souffles until puffed and golden, about 18 minutes.
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Pumza Madikane
[email protected]These ginger souffles were a fun and easy dessert to make. They were a hit with my family and friends.
Hilaria Mhata
[email protected]I'm going to try making these souffles again, but I'm going to use a different recipe.
Susan Wood
[email protected]I think this recipe would be better if it used fresh ginger instead of ground ginger.
Conor Leonard
[email protected]This recipe needs more detailed instructions. I had to guess at a few things, and my souffles didn't turn out very well.
Erdenemunh Walia
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Ogindi Julius
[email protected]These souffles were a disaster. They were flat and dense, and they didn't taste very good.
Wajdi Shaif
[email protected]I followed the recipe exactly, but my souffles didn't rise. I'm not sure what I did wrong.
Pranto Sarkar
[email protected]These souffles were a bit too eggy for my taste, but they were still good.
Ahimbisibwe Godfrey
[email protected]I've never had ginger souffles before, but I'm so glad I tried this recipe. They were amazing!
Babatunde Adeniyi
[email protected]These souffles were delicious and easy to make. I will definitely be making them again.
Mark Hinkle
[email protected]I made these ginger souffles for my family and they loved them! They were a great way to use up some fresh ginger I had on hand.
Benedict Wesley
[email protected]These souffles were a bit tricky to make, but they were worth the effort. They were so light and fluffy, and the ginger flavor was perfect.
J W
[email protected]These were a bit too sweet for my taste, but they were still very good. I think I'll try reducing the amount of sugar next time.
wahidullah Ahmadzai
[email protected]I'm not a big fan of ginger, but I really enjoyed these souffles. The ginger flavor was very mild, and the texture was amazing.
Dipnarayan Yadav
[email protected]These were delicious! I made them for a brunch party and they were a huge hit. Everyone loved the light and fluffy texture and the subtle ginger flavor.
moajjam khan
[email protected]I've made these ginger souffles several times now, and they always turn out perfectly. They're so easy to make, and they're always a crowd-pleaser.
Tikas Amars
[email protected]These ginger souffles were a delightful treat! The ginger flavor was perfectly balanced, and the texture was light and fluffy. I served them with fresh berries and whipped cream, and they were a hit with my guests.