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Gingerbread Souffles With Vanilla Sauce Recipe

June 4th, 2013 by alice  Tags: , , , | Print This Post Print This Post


  1. 1/4cupunsalted butter
  2. 1/4cupall-purpose flour
  3. 1cupmilk
  4. 2/3cupsugar
  5. 1/4cupmolasses
  6. 2tablespoonsdark rum
  7. 2teaspoonspowdered ginger
  8. 1teaspoonvanilla extract
  9. 1teaspoonground cinnamon
  10. 1pinchsalt
  11. 5egg yolks
  12. 6egg whites
  13. 1/2teaspooncream of tartar

  15. 2cupshalf-and-half
  16. 1vanilla bean, split lengthwise and seeds scraped out
  17. 1/3cupsugar
  18. 4egg yolks
  19. 2tablespoons high qualitybourbon


  1. 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.
  2. Take the pan from the heat.
  3. In a medium bowl, whisk together the sugar and egg yolks, then gradually whisk in the hot half and half.
  4. 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.
  5. (DO NOT BOIL or the mixture will curdle).
  6. Strain the sauce through a fine sieve into a small bowl and stir in the bourbon.
  7. Let cool to room temperature, then cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
  8. Preheat oven to 400*F.
  9. Butter eight ounce ramekins.
  10. Coat the insides evenly with sugar and shake out the excess.
  11. Put the dishes on a large baking sheet and set aside.
  12. Melt the butter in a heavy medium saucepan over medium heat.
  13. Add the flour and whisk until the mixture is smooth and bubbly, about 2 minutes.
  14. Gradually whisk the milk into the flour mixture, whisking constantly until the milk is thickened and themixture is smooth, about 2 to 3 minutes.
  15. Take the pan from the heat and whisk in the sugar, molasses, rum, ginger, vanilla, cinnamon and salt.
  16. Let cool until warm, about 10 minutes.
  17. Whisk in the egg yolks and set aside.
  18. Whip the egg whites with an electric mixer at high speed until frothy.
  19. Add the cream of tartar and beat until the whites are still, but not dry.
  20. Gently fold the egg whites into the yolk mixture in three additions.
  21. 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.
  22. Bake the souffles until puffed and golden, about 15 minutes.
  23. Serve right away, making an indentation in the souffles and drizzling in the sauce.

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