GINGERBREAD SOUFFLéS

Gingerbread Soufflés image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 10

Number Of Ingredients 12

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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

Steps:

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.
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.
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.
Bake 25 minutes or until puffed and set. Serve immediately. Garnish with whipped cream.

Nutrition Facts : Calories 160, Carbohydrate 22 g, Fat 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 135 mg