This shop, How to Make a Gingerbread Soufflé was sponsored by Collective Bias, Inc. All opinions are mine alone.
There’s just something about Thanksgiving Day that calls for all things fancy. I’ll set the table with beautiful linens, the fine china and include name cards and stemware.
The family will enjoy getting all dressed up and they secretly love seeing their names at their place setting.
When you see your 20-something-year-old kids snapping photos of your dining room decor to share on social media, you know that they’re impressed and proud of their mom.
A fancy dinner calls for a fancy dessert. Have you ever made a soufflé?
It seems daunting, right? Actually, my Gingerbread Soufflé is easy to make.
Be sure and place the soufflé in the oven right before you sit down to dinner. When it’s done, serve immediately.
Helpful Hint: Soufflés will fall eventually. They all do. That’s why you serve them immediately.
I like the look of my Gingerbread Soufflés after they fall a little bit. I took a pic so you can see them after they fall.
How to Make a Gingerbread Soufflé
Spray ramekin cups with cooking spray, sprinkle with sugar, and shake out the excess.
Combine sugar, milk, and flour in a saucepan. Whisk until smooth. Bring to a boil and boil for 2 minutes.
Remove from heat and mix with molasses, butter, spices, and vanilla extract. Let cool for 15-20 minutes before whisking in egg yolks.
Meanwhile, beat egg whites and cream of tartar on high until stiff peaks form.
Fold egg whites into the flour mixture, leaving 3/4 of an inch space at top of the ramekins. Bake for 25-30 minutes or until puffy and set. Serve immediately.
- 1/2 cup sugar
- 1 cup milk
- 1/4 cup all-purpose flour
- 1/4 tsp. salt
- 1/3 cup molasses
- 2 Tablespoons butter, softened
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 tsp. ground ginger
- 2 tablespoons vanilla extract
- 6 eggs, separated
- 1/8 tsp. cream of tartar
- Preheat oven to 350º.
- Coat 10 ramekins with cooking spray. Sprinkle with sugar to coat and shake out excess. Set aside.
- Combine sugar, milk, flour, and salt in a medium saucepan. Whisk until smooth.
- Bring to a boil over medium heat, whisking constantly.
- Pour mixture into a large bowl and whisk in the molasses, butter, spices and vanilla extract.
- Let cool for 15 minutes before whisking in egg yolks.
- Beat egg whites and cream of tartar with an electric mixer on high until stiff peaks form.
- Fold egg whites, 1/3 at a time, into the flour mixture until well blended.
- Spoon batter into prepared ramekins, leaving 3/4 of an inch space at the top.
- Bake for 25-30 minutes or until puffy and set.
- Top with whipped cream and a sprinkle of cinnamon. Serve immediately.
Amount Per Serving Calories 279Total Fat 10gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 199mgSodium 227mgCarbohydrates 38gFiber 0gSugar 31gProtein 8g
A fancy, Thanksgiving Day dinner and dessert deserve the best food storage available to handle the leftovers. That’s why I use the all-new Rubbermaid Brilliance for food storage.
My grown-up kids will call dibs on the Thanksgiving leftovers so I plan ahead by shopping at Target for Rubbermaid Brilliance.
It’s the new standard for food storage and has a leak-proof airtight seal. I’m for real! Rubbermaid Brilliance is 100% guaranteed leak-proof.
I’m in Love With Rubbermaid Brilliance
Do you know what else I love about Rubbermaid Brilliance? It’s stain and odor-resistant, crystal clear, and stacks perfectly.
Want to know what my 20-something-year-old son likes the best?
You don’t have to open the lid when you’re using the microwave to reheat food. It has built-in vents. You just open the latches and leave the top on.
Since Rubbermaid Brilliance is 100% leak-proof, there will be no more calls from my son telling me that he spilled the leftovers in his car as he was driving home. Yes!
Now, if I can only get my grown-up kids to return my favorite food storage containers! It’s a good thing I stocked up before Thanksgiving!
Be sure and wow your guests with my Gingerbread Soufflé! What’s your favorite Thanksgiving Day dessert?
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