Zutaten für Gingerbread Souffles With Vanilla Sauce
- Unsalted Butter
- All Purpose Flour
- 1 ½ cups whole milk
- ¼ cup granulated sugar (for coating ramekins)
- 2 tablespoons molasses
- Dark Rum
- Powdered Ginger
- Vanilla Extract
- Ground Cinnamon
- ¼ teaspoon salt
- 3 large egg yolks
- 6 large egg whites
- ¼ teaspoon cream of tartar
- 1 cup heavy cream
- 1 vanilla bean (split and scraped)
- 1 tablespoon bourbon
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gingerbread Souffles With Vanilla Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Gingerbread Souffles With Vanilla Sauce
- **Vanilla Sauce:**
- In a medium saucepan, combine 1 cup heavy cream, 1 vanilla bean (split and scraped), and the seeds from 1 vanilla bean. Bring to a simmer over medium heat.
- Remove from heat.
- In a medium bowl, whisk together ¼ cup granulated sugar and 3 large egg yolks. Gradually whisk in the hot cream mixture.
- Return the mixture to the saucepan. Stir with a wooden spoon over medium-low heat until thickened enough to coat the back of a spoon (about 5 minutes).
- Strain the sauce through a fine-mesh sieve into a bowl. Stir in 1 tablespoon bourbon.
- Cool completely, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
- **Gingerbread Souffles:**
- Preheat oven to 400°F (200°C).
- Butter eight 8-ounce ramekins.
- Coat the ramekins evenly with granulated sugar, tapping out excess.
- Place ramekins on a large baking sheet.
- Melt 4 tablespoons (½ stick) unsalted butter in a medium saucepan over medium heat.
- Whisk in ¼ cup all-purpose flour until smooth and bubbly (about 2 minutes).
- Gradually whisk in 1 ½ cups whole milk until thickened and smooth (about 2-3 minutes).
- Remove from heat. Whisk in ¼ cup granulated sugar, 2 tablespoons molasses, 1 tablespoon dark rum, 1 teaspoon ground ginger, ½ teaspoon ground cinnamon, ¼ teaspoon salt, and 1 teaspoon vanilla extract.
- Let cool slightly until warm (about 10 minutes).
- Whisk in 3 large egg yolks.
- In a clean, dry bowl, beat 6 large egg whites with an electric mixer until frothy.
- Add ¼ teaspoon cream of tartar and beat until stiff but not dry.
- Gently fold the egg whites into the yolk mixture in three additions.
- Divide batter evenly among the prepared ramekins.
- Bake for 15-20 minutes, or until puffed and golden brown.
- Serve immediately, making a small indentation in each soufflé and drizzling with the chilled vanilla sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
125g
Fat
51g
Carbs
13g
