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Oven Baked Ginger Souffle

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  Margarine 2 Tablespoon
  All purpose flour 3 Tablespoon
  Skim milk 3⁄4 Cup (12 tbs)
  Egg yolks 3
  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
  Egg whites 4

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 350° for 50 minutes or until puffed and golden.
Spoon into individual dessert bowls; serve immediately.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 962 Calories from Fat 333

% Daily Value*

Total Fat 37 g57.5%

Saturated Fat 9 g44.9%

Trans Fat 0 g

Cholesterol 558.7 mg186.2%

Sodium 339 mg14.1%

Total Carbohydrates 126 g42%

Dietary Fiber 3.2 g13%

Sugars 84.2 g

Protein 31 g62.3%

Vitamin A 35% Vitamin C 15.2%

Calcium 38% Iron 26.6%

*Based on a 2000 Calorie diet

Oven Baked Ginger Souffle Recipe