Spiced Souffle
- 12 cup butter, room temperature
- 12 cup sugar
- 6 eggs, separated
- 1 cup gingersnap crumbs
- 12 cup vanilla cookie crumbs
- 18 teaspoon ground cinnamon
- 18 teaspoon ground cloves
- 2 tablespoons candied lemon peel, diced
- 2 tablespoons candied orange peel, diced
- 12 lemon, zest of, grated
- powdered sugar, to dust
- Butter 6 ramekins; sprinkle each with granulated sugar.
- Pour 2 cups water into a deep baking pan; place in oven.
- Preheat oven to 350F (175C).
- In a medium bowl, cream butter and 1/4 cup granulated sugar until light and fluffy.
- Slowly and gently beat in egg yolks.
- Stir in 1/2 of the gingersnap- and vanilla-cookie crumbs.
- Add cinnamon, cloves, candied-fruit peels and lemon peel.
- In a large bowl, whisk or beat egg whites with remaining 1/4 cup granulated sugar until stiff and glossy.
- Fold beaten egg whites and remaining cookie crumbs into egg-yolk mixture.
- Divide mixture evenly among buttered ramekins; smooth surfaces.
- Place ramekins in hot water in baking pan.
- Water should come half-way up sides of ramekins.
- Bake 25 to 30 minutes.
- To serve, dust with powdered sugar.
butter, sugar, eggs, gingersnap crumbs, vanilla cookie crumbs, ground cinnamon, ground cloves, candied lemon peel, candied orange peel, lemon, powdered sugar
Taken from www.food.com/recipe/spiced-souffle-233663 (may not work)