Gingerbread Soufflé

Ingredients

• 2 tablespoons butter 
• 3 large egg whites 
• 2 large egg yolks 
• 3 tablespoons flour all-purpose
• 6 tablespoons granulated sugar divided
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 1.5 teaspoons ground ginger 
• 0.3 teaspoon ground nutmeg 
• 0.8 cup milk 1% low-fat
• 0.3 cup blackstrap molasses 
• 4 teaspoons powdered sugar 

Equipment

• baking sheet
• sauce pan
• oven
• whisk
• mixing bowl
• blender

Directions

1. Preheat oven to 37
2. Coat 8 (6-ounce) souffl dishes with cooking spray.
3. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
4. Melt butter in a medium saucepan over medium heat.
5. Add flour and 2 tablespoons granulated sugar; cook 1 minute, stirring constantly with a whisk. Gradually add milk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly with a whisk.
6. Remove from heat; cool 10 minutes.
7. Add molasses and next 5 ingredients (through egg yolks), stirring with a whisk. Set aside.
8. Place egg whites in a medium mixing bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth egg white mixture into molasses mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 or 3 times to level.
9. Place dishes on a baking sheet; place baking sheet in oven.
10. Bake at 375 for 25 minutes or until puffy and set.
11. Sprinkle each souffl with 1/2 teaspoon powdered sugar.
12. Serve immediately.