Gingerbread Soufflés

• 1 cup milk
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup molasses
• 2 tablespoons butter, softened
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground ginger
• 2 teaspoons vanilla extract
• 6 large eggs, separated
• 1/8 teaspoon cream of tartar
• Sweetened whipped cream, crushed gingersnaps

1. Preheat oven to 350u0b0. Whisk together first 4 ingredients in a medium saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients. Cool 15 minutes. Whisk in egg yolks.
2. Butter 10 (7-oz.) ramekins; sprinkle with sugar to coat, and shake out excess.
3. 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.
4. Bake at 350u0b0 for 25 minutes or until puffy and set. Serve immediately with whipped cream and crushed gingersnaps.
5. Note: You may also bake this in a 2 1/2-qt. souffle dish. Bake 55 to 60 minutes or until puffy and set.

milk, sugar, allpurpose, salt, molasses, butter, pumpkin pie spice, ground ginger, vanilla, eggs, cream of tartar, whipped cream

Taken from www.myrecipes.com/recipe/gingerbread-souffles (may not work)