'DON WE NOW OUR GAY APPAREL' ~ GINGERBREAD SOUFFLE with WARM CARAMEL SAUCE

Don we now our gay apparel,

Fa la la, la la la, la la la.

GINGERBREAD SOUFFLE

with WARM CARAMEL SAUCE

~ Holiday favorite if only for the sweet smells of cloves, cinnamon, and ginger drifting throughout the house (adapted from That's My Home)

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6 Tbsp. unsalted butter

6 Tbsp. all-purpose flour

1 cup milk

1/2 cup heavy or whipping cream

5 egg yolks

1 1/2 cups packed light brown sugar

1 Tbsp. ground ginger

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

2 Tbsp. chopped crystallized ginger

7 (room temp.) egg whites

Whipped cream (garnish)

sugar for coating souffle dish

• Preheat oven to 425-degrees. Butter a 2-quart souffle dish and coat lightly with sugar.
• Melt butter in heavy medium-size saucepan over medium heat. Whisk in flour and cook 1 minute. Gradually stir in milk and 1/2 cup cream. Cook, stirring constantly, until thick and smooth. Remove from heat.
• Add egg yolks, one at at time, whisking well after each addition. Whisk in brown sugar, breaking up lumps, and continue whisking until mixture is very smooth.
• Stir in ground ginger, cinnamon, nutmeg, and cloves, and then the crystallized ginger.
• Beat egg whites until stiff but not dry. Fold gently into the souffle base. Pour into prepared dish.
• Bake until puffed and lightly golden, 35-40 minutes. Serve immediately with Warm Caramel Sauce and dollops of whipped cream. (For lighter version, simply dust with powdered sugar).

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CARAMEL SAUCE

1 cup heavy whipping cream

2 cups brown sugar

1/4 cup light corn syrup

4 Tbsp. butter

1 tsp. pure vanilla extract

1/4 tsp salt

Mix caramel ingredients in 2-quart saucepan. Heat over medium heat, stirring constantly, until mixture reaches soft-ball stage (230-234 degrees). Remove from heat and serve warm swirled over gingerbread souffle. (Extra warm sauce great on ice cream!)