GINGERBREAD SOUFFLES WITH VANILLA SAUCE

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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.

Stefany Henríquez
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These soufflés are a must-try for any gingerbread lover. They're light, fluffy, and packed with flavor.


Jalile Butt
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Overall, I thought these soufflés were just okay. They weren't as flavorful as I expected, and the texture was a bit dry.


Meesa Sesako
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I'm not sure what went wrong, but my soufflés didn't rise at all. They were more like flat pancakes.


Dorene Lowden
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These soufflés are a bit time-consuming to make, but they're worth the effort. They're absolutely delicious!


SK SHORIF YT Gemar
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I love the combination of gingerbread and vanilla in these soufflés. It's a classic flavor combination that never gets old.


JustNicholas
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I've made these soufflés several times now, and they're always a hit. They're so easy to make, and they always turn out perfectly.


Moinuddin Hasan Emon
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These soufflés are perfect for a special occasion. They're elegant and delicious, and they're sure to impress your guests.


Ramona Mogan
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I'm not a big fan of gingerbread, but I thought I'd give this recipe a try anyway. I was pleasantly surprised! The soufflés were light and fluffy, and the vanilla sauce was delicious.


Blessing Effiong
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The soufflés were a bit too sweet for my taste, but overall they were still a good dessert.


Agbor Juliet
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I was so excited to try this recipe, but unfortunately the soufflés didn't turn out as expected. They were a bit dense and didn't rise as much as I thought they would.


Mandlenkosi Ndhlovu
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These soufflés were a hit with my family. They loved the unique flavor and the delicate texture.


Mamun Mirza
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The recipe was easy to follow and the soufflés turned out great! The flavor was delicious and the texture was light and airy.


Santosh Ff
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I love how easy these soufflés were to make. I was able to whip them up in no time, and they turned out perfectly golden brown.


Anijha Brown
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Fantastic dessert! The soufflés were light and fluffy, with a delicious gingerbread flavor. The vanilla sauce was the perfect complement, adding a creamy richness that balanced out the spiciness of the soufflés.