Gingerbread Souffles With Vanilla Sauce

Recipe by MarieRynr
READY IN: 24hrs 15mins




  • 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.