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Gingerbread Souffle

3 large egg yolks
2 tablespoons/12 grams tapioca flour
1 vanilla bean
1 cup/260 grams whole milk
1/2 cup/106.55 grams packed dark brown sugar
1 teaspoon/2.5 grams ground ginger
1/2 teaspoon/1.55 grams ground cinnamon
1/4 teaspoon/0.75 gram sweet smoked paprika
1/8 teaspoon/0.25 gram cayenne pepper
1/2 teaspoon/1.25 grams grated nutmeg
2 tablespoons/28 grams unsalted butter, melted
1/4 cup plus 2 tablespoons/75 grams granulated sugar
4 large egg whites


Put the egg yolks and tapioca flour in a blender and blend on low speed to form a light-colored paste. Cut the vanilla bean in half and scrape out the seeds. Put the seeds and pod in a small saucepan. Add the milk, brown sugar, ginger, cinnamon, paprika, cayenne, and nutmeg. Bring the mixture to a simmer. Turn off the heat, cover the pot, and let the spices infuse for 15 minutes. Remove the lid and take out the vanilla bean. Bring the mixture back to a boil, then remove from the heat. Turn the blender that contains the egg yolks and tapioca starch back on low. Quickly and carefully pour the hot liquid into the blender, then increase the speed to medium. The hot liquid will cook the egg yolks and thicken the tapioca. Strain the mixture into a bowl set over an ice bath and let it cool completely. When the mixture is cold, you can refrigerate it until youre ready to make the souffles. Preheat the oven to 350F (175C). Brush the inside of eight 8-ounce ramekins with the melted butter. Put 1 tablespoon (12.5 grams) granulated sugar into the first ramekin and spin it around the inside to coat the interior. 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. When the final ramekin is coated, discard any extra sugar. Put the egg whites in a bowl and beat them with an electric mixer on medium-high. When the whites become foamy, sprinkle in the remaining 2 tablespoons (25 grams) sugar and continue to whip until they reach soft peaks. Fold the whipped whites into the gingerbread base in three additions. Fill each ramekin two-thirds full. 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. Put the ramekins on a baking sheet and bake for 18 to 20 minutes. The souffles will be tall and hold their shape. Serve immediately.

Source: www.epicurious.com