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

1. Butter 6 ramekins; sprinkle each with granulated sugar.
2. Pour 2 cups water into a deep baking pan; place in oven.
3. Preheat oven to 350F (175C).
4. In a medium bowl, cream butter and 1/4 cup granulated sugar until light and fluffy.
5. Slowly and gently beat in egg yolks.
6. Stir in 1/2 of the gingersnap- and vanilla-cookie crumbs.
7. Add cinnamon, cloves, candied-fruit peels and lemon peel.
8. In a large bowl, whisk or beat egg whites with remaining 1/4 cup granulated sugar until stiff and glossy.
9. Fold beaten egg whites and remaining cookie crumbs into egg-yolk mixture.
10. Divide mixture evenly among buttered ramekins; smooth surfaces.
11. Place ramekins in hot water in baking pan.
12. Water should come half-way up sides of ramekins.
13. Bake 25 to 30 minutes.
14. 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)