Total Time
Prep 30 mins
Cook 30 mins

I found this souffle in "the best of international cooking" so I posted it for ZWT3 France! It looks very yummy!

Ingredients Nutrition


  1. Butter 6 ramekins; sprinkle each with granulated sugar.
  2. Pour 2 cups water into a deep baking pan; place in oven.
  3. Preheat oven to 350F (175C).
  4. In a medium bowl, cream butter and 1/4 cup granulated sugar until light and fluffy.
  5. Slowly and gently beat in egg yolks.
  6. Stir in 1/2 of the gingersnap- and vanilla-cookie crumbs.
  7. Add cinnamon, cloves, candied-fruit peels and lemon peel.
  8. In a large bowl, whisk or beat egg whites with remaining 1/4 cup granulated sugar until stiff and glossy. Fold beaten egg whites and remaining cookie crumbs into egg-yolk mixture.
  9. Divide mixture evenly among buttered ramekins; smooth surfaces. Place ramekins in hot water in baking pan. Water should come half-way up sides of ramekins.
  10. Bake 25 to 30 minutes. To serve, dust with powdered sugar.