Ginger Souffle Recipe
My longing for Ginger Souffle strengthened during high school days. It is the perfect choice for Dessert. If you like this recipe of Ginger Souffle, please share on Facebook.
Ingredients
2 tablespoons butter or margarine
3 tablespoons enriched flour
1/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup milk
3 egg yolks
1 teaspoon vanilla
2 to 4 tablespoons diced candied ginger
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Directions
Melt butter; blend in flour, salt, and ground ginger Gradually stir in milk.
Cook and stir over low heat till thick.
Beat egg yolks till thick and lemon colored; gradually add hot mixture to yolks; mix well.
Stir in vanilla and candied ginger.
Beat egg whites with cream of tartar till soft peaks form.
Gradually add sugar, beating till stiff peaks form.
Fold yolk mixture into egg whites.
Pour into ungreased 1quart baking dish fitted with paper collar .
Set in shallow pan, filling pan to 1 inch with hot water.
Bake at 325° about 1 1/2 hours or till knife inserted comes out clean, or top springs back and feels dry when touched lightly.
Peel off paper.
Serve at once.
Pass warm Citrus Ginger Sauce.
Cook and stir over low heat till thick.
Beat egg yolks till thick and lemon colored; gradually add hot mixture to yolks; mix well.
Stir in vanilla and candied ginger.
Beat egg whites with cream of tartar till soft peaks form.
Gradually add sugar, beating till stiff peaks form.
Fold yolk mixture into egg whites.
Pour into ungreased 1quart baking dish fitted with paper collar .
Set in shallow pan, filling pan to 1 inch with hot water.
Bake at 325° about 1 1/2 hours or till knife inserted comes out clean, or top springs back and feels dry when touched lightly.
Peel off paper.
Serve at once.
Pass warm Citrus Ginger Sauce.
