Ginger Soufflés

1. 1

   Preheat the oven to 400u00b0F. Grease six 1/2-cup ramekins. Place on a baking pan.

2. 2

   Beat egg yolks and sugar in medium heatproof bowl with electric mixer until thick and creamy. Beat in sifted flour and ginger. Place bowl over saucepan of simmering water. Gradually whisk in milk, whisking over simmering water until slightly thickened. Transfer mixture to large bowl, cool 15 mins.

3. 3

   Beat egg whites in small bowl with electric mixer until soft peaks form. Fold into milk mixture in two batches. Pour mixture into prepared ramekins.

4. 4

   Bake souffles about 15 mins or until puffed and golden brown. Serve immediately, dusted with sifted powdered sugar.

No additional tips available.