Preheat oven to 350°. Whisk together first 4 ingredients in a medium saucepan until smooth. Bring to a boil over medium heat, whisking constantly. Transfer mixture to a large bowl, and whisk in molasses and next 4 ingredients. Cool 15 minutes. Whisk in egg yolks.
Butter 10 (7-oz.) ramekins; sprinkle with sugar to coat, and shake out excess.
Beat egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third of egg white mixture into milk mixture until well blended. Repeat twice with remaining egg white mixture. Spoon batter into prepared ramekins, leaving 3/4-inch space at top of each.
Bake at 350° for 25 minutes or until puffy and set. Serve immediately with whipped cream and crushed gingersnaps.
Note: You may also bake this in a 2 1/2-qt. soufflé dish. Bake 55 to 60 minutes or until puffy and set.
This was my first ever attempt at making a souffle and it turned out great. I served it right from the oven with fresh homemade whipped cream and it was delicious. It is totally worth the time and effort. This is the perfect holiday dessert!