Gingerbread Soufflé

¾ cup whole milk

¼ cup molasses

3 tablespoons brown sugar

3 tablespoons all-purpose flour

1 teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves

4 large egg yolks

6 large egg whites

¼ teaspoon cream of tartar

⅓ cup granulated sugar

Powdered sugar, for dusting

Whipped cream or vanilla sauce (optional)

Prepare the soufflé base: In a medium saucepan, combine milk, molasses, and brown sugar over medium heat. Stir until the mixture is smooth and heated through. In a small bowl, whisk together the flour and spices. Gradually whisk this dry mixture into the milk mixture, stirring constantly to prevent lumps. Cook for 2-3 minutes until thickened. Remove from heat and let cool for 5 minutes. Whisk in the egg yolks, one at a time, until fully incorporated. Set aside.

Prepare the ramekins: Preheat your oven to 375°F (190°C). Butter 6 ramekins (about 6-8 ounces each) and coat with granulated sugar, shaking out the excess. Place the ramekins on a baking sheet.

Make the meringue: In a clean, dry bowl, beat the egg whites with the cream of tartar using a hand or stand mixer on medium speed. Gradually add the granulated sugar, a tablespoon at a time, while increasing the mixer speed. Beat until stiff peaks form.

Fold and fill: Gently fold one-third of the meringue into the soufflé base to lighten it. Carefully fold in the remaining meringue in two batches, being cautious not to deflate the mixture. Divide the mixture evenly among the prepared ramekins, filling them to about 1/4 inch below the rim.

Bake: Bake for 12-15 minutes, or until the soufflés are puffed and golden. Avoid opening the oven door during baking.

Serve immediately: Dust with powdered sugar and serve warm with whipped cream or vanilla sauce, if desired.