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1
Whisk the flour, baking powder, ginger, cinnamon, cloves, allspice and salt in a bowl until well blended.
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2
Set aside.
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3
Use some of the butter to grease six 8-ounce souffle dishes or charlotte molds.
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4
Preheat oven to 325 degrees.
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5
Beat remaining butter with brown sugar until well-blended.
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6
Beat in whole eggs, one at a time.
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7
Beating at low speed, add the flour mixture alternately with the buttermilk.
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8
Stir in molasses and 2 teaspoons vanilla.
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9
In a clean bowl, beat the egg whites until softly peaked.
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10
Beat in 1/4 cup of the sugar and continue beating until the mixture holds peaks but is not stiff.
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11
Fold the egg white mixture into the batter.
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12
Pour the mixture into the souffle dishes.
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13
Place in the oven and bake 45 to 50 minutes, until firm to the touch on top and a cake tester inserted in the center comes out clean.
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14
Remove from the oven and allow to cool almost to room temperature.
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15
While the souffles are baking, beat the remaining sugar with the egg yolks until thick and light.
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16
In a heavy saucepan, scald the milk and, whisking constantly, slowly pour about half into the egg yolk mixture.
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17
Then stir the egg yolk mixture into the hot milk remaining in the saucepan.
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18
Place over medium-low heat and cook, stirring with a wooden spoon, until the custard has thickened enough to coat the spoon and steam begins to rise from it.
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19
Remove from heat, stir in the remaining teaspoon of vanilla, strain into a bowl, cover and refrigerate.
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20
Unmold the souffles by running a knife around the edges and inverting each onto a dessert plate.
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21
Spoon some of the custard around each portion and serve.
