6 to 8 servings

Lebkuchen Souffle

1/4 cup minced candied orange peel
3 tablespoons minced crystallized ginger
3 tablespoons dark rum
2/3 cup sugar
1/4 cup all purpose flour
1 tablespoon grated lemon peel
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 cups half and half
4 egg yolks
1/3 cup finely chopped blanched almonds
6 egg whites, room temperature
1/4 teaspoon salt
pinch of cream of tartar

Dark Beer Sabayon

3 egg yolks
1 egg,
3/4 cup sugar
2/3 cup flat dark German beer
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon

For Souffle: Combine orange peel and ginger in small bowl. Sprinkle with rum. Let stand until ready to use. Combine flour, lemon peel, cinnamon and nutmeg in heavy medium saucepan. Whisk in half and half and yolks. Stir mixture over medium-low heat until thick and smooth, 8 to 10 minutes. Set in ice water, stirring frequently, until mixture is cold.

Position rack in center of oven and preheat to 400 degrees. Butter 2 1/2 quart souffle dish and dust with sugar. Fold rum mixture and almonds into yolk mixture. Beat whites, salt and cream of tartar until soft peaks form. Fold 1/4 into yolk mixture to loosen. Gently fold in remaining whites until no streaks of white remain. Pour into prepared baking dish, Bake souffle until puffed and brown but not completely set, 30 to 35 minutes.

For Sabayon: Ten minutes before souffle is done, whisk all sabayon ingredients in top of large double boiler set over gently simmering water. Beat with portable electric mixer at low speed until mixture starts to thicken. Increase speed to medium and beat until sabayon is frothy and almost thick enough to form ribbon when beaters are lifted. Pour into heated sauceboat. Serve souffle immediately. Pass dark beer sabayon separately.