For the crème patisserie (pastry cream)
- 250ml of whole milk
- 1 vanilla pod or 1 tsp vanilla extract
- 50g of caster sugar
- 3 egg yolks (keep the whites for the next part)
- 20g arrowroot
For the soufflé
- 4 egg whites
- Gingerbread cake
- Caster sugar
Bring the milk and vanilla to the boil in a saucepan then remove from the heat. Mix the sugar, egg yolks and arrowroot together until thoroughly incorporated. Pour the warmed milk over the egg mixture and whisk vigorously. Then pour the egg mixture back into the saucepan with the milk and continue to whisk over a medium heat. Cook until the mixture just starts to boil and thickens being careful not to let it burn on the bottom of the pan. Remove from the heat cover with cling film to prevent a skin forming. Allow to cool and place in the fridge until needed.
To make the soufflé, first preheat your fan oven to 190°c.
Butter 4 small ANTA mugs evenly and chill then repeat and dust with caster sugar. Mix in some crumble gingerbread cake into the crème patisserie till completely incorporated. In a separate bowl add 4 egg whites and a pinch of sugar and whisk until soft peak. Gently fold in some of the egg whites into the gingerbread mix a bit at a time. You should need around 2 tbsp of whisked whites to 1 tbsp mix. Spoon the finished mix into the prepared ramekins until full and wipe around the rim of the top then knock on the table to remove any larger air bubbles. Cook until the soufflé has risen and also turned golden.
Serve immediately with ice cream.