Gingerbread Souffles with Vanilla Sauce
Elevate your holiday dessert game with these show-stopping Gingerbread Soufflés with Vanilla Sauce! Perfectly spiced with warm notes of ginger, cinnamon, nutmeg, and cloves, these airy soufflés capture the cozy essence of gingerbread in every bite. Topped or paired with a luxuriously creamy, homemade vanilla sauce, this dessert strikes a balance between festive indulgence and refined elegance. With a light, melt-in-your-mouth texture and a golden rise, these soufflés are made even more impressive when served straight from the oven. Ideal for holiday gatherings or special occasions, this recipe will captivate your guests while bringing the comforting flavors of the season to your table.
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Recipe Information
Ingredients
- 1 tablespoon unsalted butter (softened, for greasing ramekins)
- 1 tablespoon granulated sugar (for dusting ramekins)
- 1 cup whole milk
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 tablespoon molasses
- 1 tablespoon dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 3 pieces large egg yolks
- 4 pieces large egg whites
- 0.25 teaspoon cream of tartar
- 0.25 cup granulated sugar (for meringue)
- 1 cup heavy cream
- 0.5 cup milk (for vanilla sauce)
- 3 tablespoons granulated sugar (for vanilla sauce)
- 1 teaspoon cornstarch
- 1 piece egg yolk (for vanilla sauce)
- 1 teaspoon vanilla bean paste or extract
Instructions
Preheat your oven to 375°F (190°C) and place a baking sheet on the middle rack. Grease 4 ramekins (around 6 ounces each) with softened butter and dust with granulated sugar to coat the insides. Set aside.
In a medium saucepan, heat the milk over medium heat until it starts to steam but does not boil. In another saucepan, melt the butter and stir in the flour to form a smooth paste. Cook for 1 minute, then gradually whisk in the warm milk until thickened and smooth.
Remove the mixture from heat and stir in the molasses, brown sugar, ground ginger, cinnamon, nutmeg, cloves, salt, and vanilla extract. Once slightly cooled, whisk in the egg yolks until fully incorporated.
In a clean, dry bowl, beat the egg whites with the cream of tartar using an electric mixer until soft peaks form. Gradually add the granulated sugar (for meringue) and beat until stiff, glossy peaks form.
Gently fold one-third of the meringue into the gingerbread base to lighten it. Then, carefully fold in the remaining meringue in two additions, being careful not to deflate the mixture.
Spoon the mixture evenly into the prepared ramekins, leveling the tops with a spatula. Run your thumb around the rim inside each ramekin to help the soufflés rise evenly.
Place the ramekins on the preheated baking sheet and bake for 18-20 minutes, or until the soufflés are puffed and set in the center. Avoid opening the oven door during baking.
While the soufflés bake, prepare the vanilla sauce. In a small saucepan, whisk together the heavy cream, milk, sugar (for sauce), and cornstarch. Heat over medium heat until slightly thickened.
Whisk the egg yolk in a small bowl and slowly pour in a couple of tablespoons of the hot cream mixture, whisking constantly to temper the yolk. Gradually add the tempered mixture back into the saucepan, stirring constantly.
Cook the sauce over low heat until it thickens slightly, about 2-3 minutes. Remove from heat and stir in the vanilla bean paste or extract.
Serve the soufflés immediately with the warm vanilla sauce drizzled over the top, or serve the sauce on the side for guests to pour themselves.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 22.5 g | 113% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 247 mg | 11% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 40.1 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 156 mg | 12% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
