Gingerbread Souffles with Lemon Cream

Here is the recipe for you Ang! Enjoy!

This took me A LOT longer than I thought. Make this when you have time. Don't fill the cups too high b/c they over flow. You can half the souffle recipe and the lemon cream recipe.

I made 4 cups and filled them way too much...but it was mostly because I didn't want 8 cups for 2 people. I did store the other two in the refrigerator and they still tasted pretty good the next day. Couldn't let a good dessert go to waste!

Gingerbread Souffles with Lemon Cream

prep: 20 minutes cook: 30 minutes other: 20 minutes

Butter or margarine

Granulated sugar

1/4 cup butter or margarine

1-4 cup all-purpose flour

1 1/4 cups milk

2/3 cup granulated sugar

1/4 cup molasses

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon vanilla extract

5 large eggs, separated

Garnish: powdered sugar

Lemon Cream

Grease bottom and sides of 8 (6-ounce) custard cups or ramekins evenly with butter. Lightly coat bottom and sides evenly with granulated sugar, shaking out excess. Place cups in a 13- x 9-inch pan. Set aside.

Melt 1/4 cup butter in large saucepan over medium heat; whisk in flour. Cook, whisking contantly, 1 minute. Gradually whisk in milk, whisking constantly until thickened. Remove from heat. Whisk in 2/3 cup granulated sugar and next 5 ingredients.

Whisk egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cooke over medium heat 1 minute. Cool 20 minutes.

Beat egg whites at high speed with an electric mixture until soft peaks form. Gradually fold egg whites into custard. Spoon evenly into custard cups.

Bake at 400 for 18 to 20 minutes or until puffed and set. Garnish, if desired. Serve immediately with Lemon Cream.

Yield 8 servings

Lemon Cream

prep: 5 minutes

1 cup whipping cream

2 tablespoons sugar

1 tablespoon grated lemon rind

1 tablespoon fresh lemon juice

Beat whipping cream at medium speed until foamy; gradually add sugar, rind, and juice, beating until soft peaks form.

Yield: 2 cups.