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1
Put the egg yolks and tapioca flour in a blender and blend on low speed to form a light-colored paste.
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2
Cut the vanilla bean in half and scrape out the seeds.
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3
Put the seeds and pod in a small saucepan.
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4
Add the milk, brown sugar, ginger, cinnamon, paprika, cayenne, and nutmeg.
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5
Bring the mixture to a simmer.
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6
Turn off the heat, cover the pot, and let the spices infuse for 15 minutes.
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7
Remove the lid and take out the vanilla bean.
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8
Bring the mixture back to a boil, then remove from the heat.
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9
Turn the blender that contains the egg yolks and tapioca starch back on low.
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10
Quickly and carefully pour the hot liquid into the blender, then increase the speed to medium.
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11
The hot liquid will cook the egg yolks and thicken the tapioca.
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12
Strain the mixture into a bowl set over an ice bath and let it cool completely.
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13
When the mixture is cold, you can refrigerate it until youre ready to make the souffles.
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14
Preheat the oven to 350F (175C).
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15
Brush the inside of eight 8-ounce ramekins with the melted butter.
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16
Put 1 tablespoon (12.5 grams) granulated sugar into the first ramekin and spin it around the inside to coat the interior.
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17
Tap out the extra sugar into the next ramekin and coat the inside of that one, continuing through all 8 containers, adding more sugar as needed until 1/4 cup (50 grams) has been used or all the ramekins have been coated.
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18
When the final ramekin is coated, discard any extra sugar.
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19
Put the egg whites in a bowl and beat them with an electric mixer on medium-high.
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20
When the whites become foamy, sprinkle in the remaining 2 tablespoons (25 grams) sugar and continue to whip until they reach soft peaks.
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21
Fold the whipped whites into the gingerbread base in three additions.
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22
Fill each ramekin two-thirds full.
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23
Run your finger lightly around the inside of each ramekin, trying not to dislodge the sugar, to form an exterior edge around the souffle mixture.
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24
Put the ramekins on a baking sheet and bake for 18 to 20 minutes.
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25
The souffles will be tall and hold their shape.
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26
Serve immediately.
