Gingerbread Souffle

6 tbsp. unsalted butter
6 tbsp. all-purpose flour
1 cup milk
1/2 cup heavy or whipping cream
5 egg yolks
1 1/2 cups packed light brown sugar
1 tbsp. ground ginger
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
2 tbsp. chopped crystallized ginger
7 egg whites, room temp.
Whipped cream (garnish)

Melt the butter in a heavy medium-size saucepan over medium heat. Whisk in the flour and cook 1 minute. Gradually stir in the milk and 1/2 cup cream. Cook, stirring constantly, until thick and smooth. Remove from the heat.

Add the egg yolks, one at a time, whisking well after each addition. Whisk in the brown sugar, breaking up the lumps, and continue whisking until the mixture is very smooth.

Stir in the ground ginger, cinnamon, nutmeg, and cloves, and then the crystallized ginger.

Preheat oven to 425ºF. Butter a 2 qt. souffle dish and coat lightly with sugar.

Beat the egg whites until stiff but not dry. Fold gently into the souffle base. Pour into the prepared dish.

Bake until puffed and lightly golden, 35 to 40 minutes. Serve immediately with dollops of whipped cream.