• In a heavy medium size saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute stirring constantly to create a thick paste. Slowly whisk in 1 cup of milk and 1/2 cup heavy cream. Cook stirring constantly, until smooth and thick and bubbling. Remove from the heat.
• Place egg yolks in a small bowl. To the bowl, slowly add 1/2 cup of the custard to temper the eggs. Blend with a small whisk until smooth. Then slowly add the egg mixture into the cream in the saucepan whisking to ensure a smooth base for the soufflé -is free of any lumps. Stir in the brown sugar. Stir in ground ginger and all spices, finally adding in freshly grated ginger and molasses. Set aside to allow the pastry cream base to come to room temperature- about 20 minutes.
• Pre heat oven to 400 degrees.
• Prep a 2 quart soufflé dish by buttering the sides and bottom well and then coat with white sugar. Set aside.
• In a stand mixer, fitted with a whisk attachment, on low speed beat egg whites until frothy about 1-2 minutes (make certain your mixer whisk and bowl are clean- free of any oils or residue).
• Add cream of tartar and pinch of salt.
• Increase speed to medium and beat eggs white another 1- 3 minutes until white. Finally, increase to highest speed and whip whites until shiny and they hold a stiff peak. Note-It is important to slowly add air to the eggs whites. This helps to stabilize them and by adding air slowly it creates a better meringue foundation for the soufflé.
• With a scraper, move pastry cream/base that is now at room temperature to a large bowl, Whisk the base lightly to loosen and check that it is free of lumps. Take one third of the beaten egg whites and slowly fold the egg whites into the base using a spatula. Now gently fold in remaining egg whites. Cut through the base and whites and "lift" and fold the mixture up and over itself with your spatula until all the streaks of color are well blended. Do not over mix.
• Pour mixture into the prepared soufflé dish. Take your thumb and gently go around the edge of the dish to create a "lip". This will help the soufflé to rise and not fall. Bake until puffed, golden brown and fragrant. About 50-55 minutes. Do not open the oven door while baking.
• Serve immediately with the maple-ginger whipped cream and garnish with crystallized ginger.

For the maple- ginger whipped cream

• In the bowl of a stand mixer fitted with a whisk attachment ( or hand held beaters) add the ginger, maple syrup, salt and heavy cream to the bowl. Beat on medium speed for 1 minute to thicken , then increase speed to high and beat until the whipped cream is pillowy. Chill up to 3 hours.