Prep 24 hrs
Cook 15 mins
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!
- 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
- 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.
This was an excellent finish to what was a wonderful meal, having made your chicken recipe as well. I made this exactly as stated in the recipe and was very pleased with the results. The sauce was a wonderful touch! thanks for a great recipe!