Gingerbread Soufflé

Preheat oven to 37

Coat 8 (6-ounce) souffl dishes with cooking spray.

Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.

Melt butter in a medium saucepan over medium heat.

Add flour and 2 tablespoons granulated sugar; cook 1 minute, stirring constantly with a whisk. Gradually add milk; bring to a boil, stirring constantly with a whisk. Cook 2 minutes or until slightly thick, stirring constantly with a whisk.

Remove from heat; cool 10 minutes.

Add molasses and next 5 ingredients (through egg yolks), stirring with a whisk. Set aside.

Place egg whites in a medium mixing bowl; beat with a mixer at high speed until soft peaks form. Gradually add remaining 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth egg white mixture into molasses mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes on counter 2 or 3 times to level.

Place dishes on a baking sheet; place baking sheet in oven.

Bake at 375 for 25 minutes or until puffy and set.

Sprinkle each souffl with 1/2 teaspoon powdered sugar.

Serve immediately.