Triple Ginger Souffle

Directions

1. 1
   Special equipment: 6- or 8-cup souffle dish
2. 2
   Place an oven rack in the lower third of the oven.
3. 3
   Preheat the oven to 450 degrees F. Butter the souffle dish.
4. 4
   Grease the bottom and sides of the dish with butter and then coat with 3 tablespoons of the sugar.
5. 5
   In a medium heavy saucepan melt 6 tablespoons of the butter over medium heat until foamy.
6. 6
   Whisk in the flour and cook for 1 minute.
7. 7
   Gradually whisk in the milk, cream and ground ginger.
8. 8
   Cook, whisking constantly, until thick and smooth, about 2 minutes.
9. 9
   Pour the milk mixture into a large bowl.
10. 10
    Stir in the remaining 1/2 cup of sugar.
11. 11
    Add the egg yolks, one at a time, whisking well after each addition.
12. 12
    Stir in the crystalized and fresh ginger.
13. 13
    In a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until the mixture forms stiff peaks, about 2 minutes.
14. 14
    Using a large spatula, fold the egg white mixture into the milk mixture.
15. 15
    Pour the batter into the prepared dish.
16. 16
    Place the dish on a rimmed baking sheet and bake, without opening the door, until puffed and golden, 20 to 25 minutes.
17. 17
    Using a pastry brush, brush the top of the souffle with edible gold dust and serve immediately.