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