When you want to end a holiday dinner with something that feels truly special and impressive, a Triple Ginger Souffle delivers drama, elegance, and incredible flavor all at once. This ethereal dessert combines three forms of ginger for intense, warming spice that’s perfect for winter celebrations: ground ginger in the base, crystallized ginger folded into the batter, and fresh ginger infused into the milk. The souffle rises majestically in the oven, emerging golden and puffed high above the rim of the ramekin, with a delicate crust on top and a creamy, custardy center that’s pure heaven when you break through with your spoon. Despite their reputation for being difficult, souffles are actually quite straightforward if you follow the technique carefully. The key is properly beaten egg whites and gentle folding to keep all that air incorporated. This particular souffle has bold ginger flavor that warms you from the inside out, making it ideal for Christmas or New Year’s Eve dinner when you want something sophisticated and memorable. Serve it immediately as it comes from the oven because souffles wait for no one, and watch your guests’ faces light up when you present these towering beauties at the table.
Serving Quantity: Serves 6 people
Cooking Time:
- Prep time: 25 minutes
- Baking time: 18 minutes
- Total time: 43 minutes
Nutrition Information (per souffle):
- Calories: 245
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 165mg
- Sodium: 115mg
- Total Carbohydrates: 28g
- Fiber: 0g
- Sugars: 22g
- Protein: 7g
- Calcium: 8% of daily value
- Iron: 6% of daily value
- Vitamin A: 10% of daily value
Ingredients
- 1 cup of whole milk
- One 2-inch piece of fresh ginger peeled and sliced
- 5 large eggs separated
- Two thirds cup of granulated sugar divided
- Quarter cup of all purpose flour
- 3 tablespoons of unsalted butter
- 2 teaspoons of ground ginger
- Quarter teaspoon of salt
- 1 teaspoon of vanilla extract
- Quarter cup of finely chopped crystallized ginger
- Butter for greasing ramekins
- Sugar for coating ramekins
- Powdered sugar for dusting
- Whipped cream for serving
- Extra crystallized ginger for garnish
Infusing the Milk
Pour the milk into a small saucepan and add the sliced fresh ginger. Place the pan over medium heat and bring the milk just to a simmer, watching carefully so it doesn’t boil over. As soon as you see bubbles forming around the edges and steam rising, remove the pan from the heat. Cover it and let the ginger steep in the hot milk for 20 minutes. This infuses the milk with fresh ginger flavor that’s bright and spicy. After steeping, strain the milk through a fine mesh strainer to remove all the ginger pieces. Press on the ginger slices to extract as much flavor as possible. You should have about three quarters cup of ginger-infused milk. If you have less because of evaporation, add a little plain milk to reach three quarters cup. Set this aside to cool slightly while you prepare the other components.
Preparing the Ramekins
This step is crucial for souffles to rise properly and release cleanly. Generously butter six 6-ounce ramekins using soft butter and a pastry brush. Brush upward strokes from bottom to top around the inside walls. This directional buttering helps the souffle climb straight up. Make sure you get into all the corners and ridges. Add a spoonful of granulated sugar to one ramekin, tilt and rotate it to coat the bottom and sides completely with sugar, then dump the excess sugar into the next ramekin. Repeat until all six are coated. The butter and sugar coating prevents sticking and gives the rising souffle something to grip as it climbs. Place the prepared ramekins on a large baking sheet. This makes them easier to move in and out of the oven.
Making the Base
Melt the butter in a medium saucepan over medium heat. Once melted and foaming, add the flour and whisk constantly for about 2 minutes to cook the flour and create a roux. It should smell nutty but not take on any color. Gradually pour in the ginger-infused milk while whisking constantly to prevent lumps. Keep whisking as the mixture heats and thickens into a smooth, thick paste. This takes about 3 to 4 minutes. The mixture should be very thick, like a paste. Remove from heat and whisk in a third of a cup of the sugar, the ground ginger, and salt. Whisk until smooth. Add the egg yolks one at a time, whisking well after each addition. The mixture will loosen and become glossy. Stir in the vanilla extract. Transfer this base to a large mixing bowl and let it cool for about 10 minutes while you work on the egg whites.
Whipping the Egg Whites
This is the most important step for a successful souffle. Place the egg whites in a very clean mixing bowl. Any trace of fat, yolk, or grease will prevent them from whipping properly. Using an electric mixer with the whisk attachment, beat the egg whites on medium speed until they become foamy and opaque, about 1 minute. Increase the speed to medium high and continue beating. When the whites start to form soft peaks, gradually add the remaining third cup of sugar one tablespoon at a time while continuing to beat. Once all the sugar is added, increase to high speed and beat until the whites form stiff, glossy peaks. This means when you lift the whisk, the peaks stand straight up without folding over. Don’t overbeat or the whites will become grainy and separate. Perfect egg whites should be smooth, glossy, and stand in firm peaks.
Folding Technique
Preheat your oven to 375 degrees and position a rack in the lower third of the oven. Stir the finely chopped crystallized ginger into your cooled base mixture. Add about a quarter of the beaten egg whites to the base. Use a whisk to stir this first addition in vigorously. This lightens the base and makes it easier to fold in the remaining whites. Add half of the remaining whites to the bowl. Switch to a large rubber spatula. Cut down through the center of the mixture to the bottom of the bowl, scrape along the bottom, then bring the spatula up the side and fold over the top. Rotate the bowl a quarter turn and repeat. Continue this folding motion gently and patiently until you don’t see any more white streaks, but don’t overmix. Add the final portion of whites and fold the same way until just combined. The mixture should be light, airy, and uniform in color with no streaks of white, but you should still see some air bubbles throughout. A few small white streaks are better than overmixing.
Filling and Preparing
Divide the souffle mixture evenly among your prepared ramekins, filling them about three quarters full. The mixture should come to about a quarter inch below the rim. Use a spatula to smooth the tops level. Run your thumb around the inside rim of each ramekin, creating a shallow groove. This helps the souffle rise straight up and creates that signature top hat effect. Wipe any drips off the outside of the ramekins because those will burn and smoke in the oven. The filled ramekins can sit at room temperature for up to 30 minutes before baking if needed, but it’s best to bake them right away.
Baking to Perfection
Place the baking sheet with the ramekins in the preheated oven on the lower rack. Do not open the oven door during baking. Souffles are delicate and sudden temperature changes or movement can cause them to collapse. Bake for 16 to 18 minutes for individual souffles. They’re done when they’ve risen dramatically, about 2 inches above the rim, the tops are golden brown, and they have a slight jiggle in the very center when you gently shake the pan. The edges should be firm and set. If you prefer a more set center, bake for an additional 2 minutes, but traditional souffle should have a creamy, slightly underdone center that acts as a sauce.
Serving Immediately
Souffles must be served the instant they come out of the oven. Have your guests seated at the table before you take them from the oven. The souffles will start to deflate within minutes as they cool, so timing is everything. Use oven mitts to carefully transfer each ramekin to an individual serving plate. Dust the tops generously with powdered sugar through a fine mesh strainer. Garnish with a small piece of crystallized ginger on top. Serve with a small pitcher of softly whipped cream on the side. To eat, use a spoon to break through the crispy top into the creamy center, making sure to get some of both the crust and the custardy interior in each bite.
Understanding Souffle Science
Souffles rise because the air whipped into the egg whites expands when heated. The eggs and flour create structure that holds the air bubbles in place as they expand. The initial high heat sets the outside quickly while the inside continues to rise and remain creamy. This is why opening the oven door is disastrous. The temperature drop causes the air bubbles to contract before the structure has fully set, leading to collapse. Once the souffle has baked and set, it will gradually deflate as it cools, which is normal and unavoidable. This is why souffles have such a narrow serving window.
Make-Ahead Strategies
While souffles must be baked and served immediately, you can prepare components ahead to make the final assembly faster. Make the ginger-infused milk up to a day ahead and refrigerate it. Make the base up to 4 hours ahead, press plastic wrap directly on the surface, and keep at room temperature. Prepare and sugar the ramekins several hours ahead. When ready to serve, bring the base to room temperature if needed, beat the egg whites fresh, fold together, fill ramekins, and bake. Some chefs even fill the ramekins up to 2 hours ahead and refrigerate them, then bake straight from cold, adding 2 to 3 minutes to the baking time. This is riskier but can work if you’re very careful.
Flavor Variations
Make chocolate ginger souffle by adding 2 ounces of melted dark chocolate to the base. Create lemon ginger souffle by adding lemon zest and replacing some milk with lemon juice. Orange ginger souffle with orange zest and Grand Marnier is divine. Pear ginger souffle with pureed poached pears folded into the base is elegant. Chai souffle adds cardamom, cinnamon, and cloves along with the ginger. Coffee ginger souffle with espresso powder is sophisticated. The basic technique works for countless flavor combinations.
Troubleshooting
If your souffle doesn’t rise, your egg whites weren’t beaten to stiff peaks, or you overmixed when folding and deflated them. If it rises then collapses immediately, you opened the oven door during baking or took it out before it was set. If it has a very wet, raw center, it needs more baking time or your oven temperature is too low. If it’s dry throughout with no creamy center, you overbaked it. If it rises unevenly or lopsided, your oven has hot spots. Rotate the pan halfway through next time. If the top browns too quickly, lower your oven temperature by 25 degrees. If it sticks to the ramekin, you didn’t butter and sugar properly.
Presentation Ideas
Serve each souffle in its ramekin on a small plate with a doily for elegance. Bring them to the table on a large tray for drama. Have one person carry them while another follows with the cream. Set a small pitcher of ginger syrup or caramel sauce on the table for drizzling. Serve with ginger ice cream on the side for temperature contrast. Present with a sprig of fresh mint for color. Dust with both powdered sugar and cocoa powder for a decorative pattern. Use a stencil to create shapes in the powdered sugar on top.
Wine Pairing
The spicy ginger flavors pair beautifully with dessert wines. Late harvest Riesling has sweetness and acidity that complement the ginger. Moscato d’Asti is light, sweet, and aromatic. Ice wine has concentrated sweetness that stands up to bold flavors. Sauternes brings honeyed notes. For non-wine options, serve with ginger tea, chai, or coffee with cream. A ginger cocktail like a Dark and Stormy echoes the flavors.
Tips for Success
Room temperature egg whites whip to greater volume than cold ones. Separate eggs when cold, then let whites come to room temperature. Any trace of yolk in the whites prevents proper whipping. Separate carefully. Use a copper or stainless steel bowl for whipping whites. Plastic can retain grease. Cream of tartar stabilizes egg whites if you’re nervous, though not necessary with sugar. Beat whites just to stiff peaks. Overbeaten whites are dry and won’t fold in smoothly. Fold gently but thoroughly. White streaks mean undermixing. Deflated batter means overmixing. Fill ramekins three quarters full. Too full and they overflow. Too little and they don’t rise impressively. The groove around the rim helps create a top hat rise. Don’t skip it. An oven thermometer ensures accurate temperature. Most ovens are off by 25 degrees. Don’t open the oven door until the minimum baking time is up. No peeking allowed. Souffles can wait in the oven with the heat off and door closed for about 5 minutes if your timing is off. Serve on plates that are room temperature or slightly warm, never cold. Cold plates cause immediate deflation. Have cream or sauce ready before the souffles come out. You won’t have time to prepare it after. Practice makes perfect with souffles. Your second attempt will be better than your first. The ginger flavor in these is bold and warming. Reduce the ground ginger if you prefer milder spice. Fresh ginger adds brightness, ground ginger adds warmth, crystallized ginger adds sweet spicy bursts. Together they create layers of ginger flavor. Make sure crystallized ginger is chopped very fine or it sinks. Souffles are about confidence. Follow the technique and trust the process. The wow factor makes souffles worth the effort for special occasions.
