This delightful gingerbread soufflé with pastry cream is a festive dessert that combines the warm spices of gingerbread with a rich, velvety filling. Light and airy, it’s the perfect end to a Christmas meal.
Gingerbread Soufflé with Pastry Cream
This delightful gingerbread soufflé with pastry cream is a festive dessert that combines the warm spices of gingerbread with a rich, velvety filling. Light and airy, it’s the perfect end to a Christmas meal.
Equipment
- Ramekins (4)
- baking tray
- Mixing bowls
- Electric whisk or hand whisk
- Saucepan
- spatula
- Pastry brush
Ingredients
For the Soufflé:
- 4 large egg whites
- 3 tbsp caster sugar
- 1 tbsp ground ginger
- ½ tsp ground cinnamon
- 1 tbsp plain flour
- 1 tbsp unsalted butter
- 250 ml milk
- 1 tbsp dark brown sugar
- 2 egg yolks
- 1 tsp vanilla extract
For the Pastry Cream:
- 200 ml milk
- 1 tsp vanilla extract
- 2 large egg yolks
- 50 g caster sugar
- 20 g plain flour
Instructions
- Preheat the oven to 180°C (350°F) and grease the ramekins with butter.
- Dust them with sugar to help the soufflé rise.
- In a saucepan, melt the butter over medium heat, then stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk, then add the ground ginger, cinnamon, and dark brown sugar.
- Stir until the mixture thickens and begins to boil.
- Remove from the heat and whisk in the egg yolks and vanilla extract.
- Set aside to cool slightly.
- In a separate bowl, whisk the egg whites with the caster sugar until stiff peaks form.
- Fold the egg whites gently into the cooled ginger mixture.
- Be careful not to deflate the egg whites.
- Spoon the soufflé mixture into the prepared ramekins, filling them to just below the top.
- Place the ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the soufflés are golden and risen.
- While the soufflés bake, prepare the pastry cream.
- In a saucepan, heat the milk and vanilla extract until just simmering.
- In a separate bowl, whisk the egg yolks, caster sugar, and flour together until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
- Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened.
- Once the soufflés are baked, remove them from the oven and let them sit for a few minutes before serving.
- Serve the gingerbread soufflés with a spoonful of warm pastry cream.
Notities / Tips / Wijnadvies
Serving Tip:
Dust the soufflé with icing sugar before serving for a festive touch.
Wine Advice:
Pair with a sweet dessert wine like a late harvest Riesling or a spiced cider for a complementary flavor profile.
Voedingswaarden
Calories: 250 kcal | Carbohydrates: 30 g | Protein: 7 g | Fat: 12 g | Sugar: 20 g