Gingerbread & Orange Soufflé
One of the most elegant (yet surprisingly simple) ways to end a holiday dinner party is with a classic French soufflé for dessert. Equally delicate, airy & impressive, this gingerbread spiced version brings warmth & a touch of festive nostalgia to the menu!
I love a dessert that is served individually & when this soufflé emerges from the oven perfectly risen, it never fails to impress guests. For maximum orange flavour I used both orange zest & a splash of Grand Marnier, but if you don’t have that on hand the zest will do the trick!
As prep & timing is everything when it comes to holiday hosting, you can prepare the base to this souffle in advance. Just be sure to not whip & fold in the egg whites until it is ready to go into the oven. You want to ensure to get the best rise out of this dessert! As this dessert is very similar to a custard, you will want to bake this in a water bath. It helps the souffle cook more evenly.
Lastly, do NOT peak in the oven until the 20 minute mark to see if the souffles are ready. Letting in any outside air while baking can disrupt the final dish. Happy holidays!!!
Gingerbread & Orange Soufflé
Ingredients:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 3 tablespoons molasses
- 1/3 cup granulated sugar
- 4 large eggs, separated
- 2 teaspoons gingerbread spice
- 1 splash grand mariner
- 1 teaspoon orange zest
- 1 pinch salt
Directions:
- Preheat oven to 375(f) degrees. Butter six medium size ramekins & set aside.
- To a saucepan over low heat melt together the butter & flour. Cook for 2 minutes, continously stirring. Whisk in the milk, molasses & sugar.
- Once sauce begins to thicken, remove from heat & let cool slightly. Whisk in the egg yolks one at a time following by the gingerbread spices, Grand Marnier, orange zest & salt.
- Whip egg whites to stiff peaks. Gently fold the egg whites into the egg yolk mixture. Evenly divide mixture amongst the prepared ramekins.
- Transfer ramekins to a rimmed baking sheet, fill with water to create a water bath & bake for 20 to 25 minutes, until puffed & cooked throughout. Dust with powdered sugar & serve immediately.
