Best 3 Gingerbread Soufflés Recipes

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Indulge in a delightful culinary journey with our collection of gingerbread soufflés, a symphony of flavors that will tantalize your taste buds. From the classic gingerbread soufflé, a timeless dessert with a warm, spicy aroma and a light, fluffy texture, to the unique and innovative gingerbread chocolate soufflé, a decadent treat that combines the richness of chocolate with the comforting warmth of gingerbread, our recipes offer a range of options to suit every palate. Whether you prefer a traditional approach or are looking to explore new flavor combinations, our gingerbread soufflés are sure to impress. Prepare to embark on a sensory adventure as you whip up these culinary masterpieces, perfect for any occasion.

Let's cook with our recipes!

GINGERBREAD SOUFFLES



Gingerbread Souffles image

If you enjoy gingerbread cookies, you'll be delighted with these light golden souffles. This airy dessert has a wonderful ginger flavor that is enhance with cinnamon, nutmeg and cloves.-Donna Spangler, Palmyra, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 13

7 large egg whites
3 tablespoons sugar
1/3 cup butter, cubed
1/3 cup all-purpose flour
1 cup 2% milk
1/2 cup heavy whipping cream
5 large egg yolks, beaten
1 cup packed brown sugar
2 tablespoons chopped crystallized ginger
3 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Steps:

  • Let egg whites stand at room temperature for 30 minutes. Grease six 6-oz. ramekins or custard cups and lightly sprinkle with sugar; set aside., Preheat oven to 375°. In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk and cream. Bring to a boil; cook and stir 2 minutes or until thickened. Transfer to a large bowl., Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Stir in the brown sugar, crystallized ginger and spices until blended; allow to cool slightly., In a large bowl with clean beaters, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into ginger mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dishes., Bake until top is puffed and center appears set, 20-24 minutes. Serve immediately.

Nutrition Facts : Calories 448 calories, Fat 22g fat (13g saturated fat), Cholesterol 228mg cholesterol, Sodium 189mg sodium, Carbohydrate 55g carbohydrate (45g sugars, Fiber 1g fiber), Protein 9g protein.

GINGERBREAD SOUFFLES WITH VANILLA SAUCE



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.

GINGERBREAD SOUFFLéS



Gingerbread Soufflés image

The warm and spicy flavors of classic gingerbread feature in these light soufflés - an easy baked dessert recipe with eggs and Gold Medal® flour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 12

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

Tips:

  • For the best results, use fresh gingerbread. If you don't have any on hand, you can make your own using a gingerbread mix or recipe.
  • Make sure the gingerbread is completely cool before assembling the soufflés. Otherwise, the heat from the gingerbread will cause the soufflés to collapse.
  • Don't overbeat the egg whites. If you overbeat them, the soufflés will be tough.
  • Bake the soufflés immediately after assembling them. If you wait too long, the soufflés will start to deflate.
  • Serve the soufflés immediately. They are best when they are hot and fluffy.

Conclusion:

Gingerbread soufflés are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your own liking. With a little practice, you'll be able to make perfect gingerbread soufflés every time.

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