Spiced Souffle

Submitted by superblondieno2

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

 

• Ready In: 1hr
• Ingredients: 11
• Serves: 6

ingredients

• 118.29 ml butter, room temperature
• 118.29 ml sugar
• 6 eggs, separated
• 236.59 ml gingersnap crumbs
• 118.29 ml vanilla cookie crumbs
• 0.61 ml ground cinnamon
• 0.61 ml ground cloves
• 29.58 ml candied lemon peel, diced
• 29.58 ml candied orange peel, diced
• 1 lemon, zest of, grated
• powdered sugar, to dust

directions

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.