Oven Baked Ginger Souffle
|All purpose flour||3 Tablespoon|
|Skim milk||3⁄4 Cup (12 tbs)|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Lemon rind||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
Melt margarine in a small saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly (mixture will be dry).
Gradually add milk.
Cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly.
Remove mixture from heat.
Beat egg yolks and sugar in a small bowl until thick and lemon colored.
Gradually stir one- fourth of hot mixture into yolks, add yolk mixture to remaining hot mixture, stirring constantly.
Pour mixture into a large bowl; stir in next 5 ingredients.
Beat egg whites (at room temperature) in a medium bowl until stiff, but not dry, gently fold into yolk mixture.
Spoon into a 1 1/2-quart souffle dish coated on bottom with cooking spray.
Place dish in an 8-inch square baking pan, pour hot water into baking pan to a depth of 1 inch.
Bake at 350Â° for 50 minutes or until puffed and golden.
Spoon into individual dessert bowls; serve immediately.