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