12/19/2020
My first ever soufflé! This is a gingerbread soufflé with a whipped cream topping.
A soufflé is a baked egg dish that originated in France in the early 1700s.
Baking this soufflé was a challenge for me because I don’t remember eating one! I only had pictures and descriptions to go off of. I also don’t have individual ramekins like my recipe called for, so I baked it in a full soufflé dish and adjusted the time.
I was so nervous to open the oven and check if it was done because soufflés infamously sink when they hit cool air. It was not as sensitive as I anticipated, but it did deflate some when I took it out of the oven, so I had to take the picture quickly! I read that soufflés are best served when still slightly runny in the center, so I pulled mine out even though there was a clear runny liquid when I checked it.
In the end it was very good! The texture was much more wet than I had imagined. It was extremely fluffy and very yummy. The gingerbread flavor actually threw me off a bit, so I wouldn’t make this recipe again for myself, but my husband LOVED it. In the future I want to try a chocolate soufflé. 😋🍫
