Gingerbread Soufflés

Ingredients

• 2 tablespoons butter softened
• 0.1 teaspoon cream of tartar 
• 6 large eggs separated
• 0.3 cup flour all-purpose
• 1 teaspoon ground ginger 
• 1 cup milk 
• 0.3 cup blackstrap molasses 
• 2 teaspoons pumpkin pie spice 
• 0.3 teaspoon salt 
• 0.5 cup sugar 
• 10 servings garnish: whipped cream sweetened crushed
• 2 teaspoons vanilla extract 

Equipment

• bowl
• sauce pan
• oven
• whisk
• ramekin
• hand mixer

Directions

1. Preheat oven to 35
2. Whisk together first 4 ingredients in a medium saucepan until smooth. Bring to a boil over medium heat, whisking constantly.
3. Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients. Cool 15 minutes.
4. Whisk in egg yolks.
5. Butter 10 (7-oz.) ramekins; sprinkle with sugar to coat, and shake out excess.
6. Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third of egg white mixture into milk mixture until well blended. Repeat twice with remaining egg white mixture. Spoon batter into prepared ramekins, leaving 3/4-inch space at top of each.
7. Bake at 350 for 25 minutes or until puffy and set.
8. Serve immediately with whipped cream and crushed gingersnaps.
9. Note: You may also bake this in a 2 1/2-qt. souffl dish.
10. Bake 55 to 60 minutes or until puffy and set.