Oven Baked Ginger Souffle Recipe
Ingredients
| Margarine | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Skim milk | 3/4 Cup (16 tbs) | |
| Egg yolks | 3 | |
| Firmly packed brown sugar | 1/3 Cup (16 tbs) | |
| 1 teaspoon grated lemon rind | ||
| Ground ginger | 1 Teaspoon | |
| Vanilla extract | 1 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Egg whites | 4 | |
| Vegetable cooking spray | ||
Directions
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly (mixture will be dry).
Gradually add milk.
Cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly.
Remove mixture from heat.
Beat egg yolks and sugar in a small bowl until thick and lemon colored.
Gradually stir one- fourth of hot mixture into yolks, add yolk mixture to remaining hot mixture, stirring constantly.
Pour mixture into a large bowl; stir in next 5 ingredients.
Cool.
Beat egg whites (at room temperature) in a medium bowl until stiff, but not dry, gently fold into yolk mixture.
Spoon into a 1 1/2-quart souffle dish coated on bottom with cooking spray.
Place dish in an 8-inch square baking pan, pour hot water into baking pan to a depth of 1 inch.
Bake at 350° for 50 minutes or until puffed and golden.
Spoon into individual dessert bowls; serve immediately.
Cook 1 minute, stirring constantly (mixture will be dry).
Gradually add milk.
Cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly.
Remove mixture from heat.
Beat egg yolks and sugar in a small bowl until thick and lemon colored.
Gradually stir one- fourth of hot mixture into yolks, add yolk mixture to remaining hot mixture, stirring constantly.
Pour mixture into a large bowl; stir in next 5 ingredients.
Cool.
Beat egg whites (at room temperature) in a medium bowl until stiff, but not dry, gently fold into yolk mixture.
Spoon into a 1 1/2-quart souffle dish coated on bottom with cooking spray.
Place dish in an 8-inch square baking pan, pour hot water into baking pan to a depth of 1 inch.
Bake at 350° for 50 minutes or until puffed and golden.
Spoon into individual dessert bowls; serve immediately.
Chef
