This soufflé, although not as high as some dessert soufflés, has a rich gingerbread flavor and more dense texture. Serves 6 (or 2 if it’s movie night at the cottage)
1/4 Cup unsalted Butter
1/4 Cup all purpose Flour
1 1/2 Cups 2% Milk
1/3 Cup packed dark Brown Sugar
1/3 Cup light (unsulfured) molasses
1 TBL Ground Ginger
1 tsp Ground Nutmeg
1/2 tsp Ground Cloves
1 tsp Vanilla
1/4 tsp salt
4 large Egg Yolks
7 large Egg Whites
1/3 tsp Cream of Tartar
Maple Crème Anglaise (see below)
Position rack in centre of oven and pre-heat to 375° F. Butter one 6 – 8 Cup soufflé dish.
Melt 1/4 Cup Butter in a heavy medium saucepan over medium heat. Add Flour and whisk until roux is smooth and bubbles, about 2 minutes. Gradually whisk in Milk, bring to a boil. Continue boiling until smooth and thick, whisking constantly, about 1 minute. Remove from heat. Add sugar, molasses, spices, vanilla and salt; Whisk until blended. Cool until just warm, whisking occasionally, about 5 minutes. Whisk in egg yolks. (This soufflé base can be made up to one day ahead and chilled. Bring to just above room temperature over low heat, before egg whites.)
Using electric mixer, beat egg whites and cream of tartar until stiff but not dry. Fold 1/4 of egg whites into soufflé base to lighten. Gradually fold soufflé base back into egg whites. Transfer soufflé mixture into prepared dish.
Bake soufflé until puffed, brown and almost firm to the touch in the centre, about 45 minutes. Do not open oven while baking, or evil with befall you. Serve immediately with Maple Crème Anglaise.
Maple Crème Anglaise
4 Large Eggs
1/4 Cup Pure Maple Syrup
Pinch of Salt
1 Cup Half and Half Cream
1/2 tsp Vanilla
Combine yolks, syrup and salt in a heavy small saucepan and whisk to blend. Gradually whisk in half and half. Stir over medium-low heat until custard thickens and leaves a path on the back of a spoon when your finger is drawn across it, about 6 minutes. Do not boil. Add vanilla. If sauce is not smooth, use fine sieve and transfer to a bowl. Serve warm of at room temperature
