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1
For the sauce, combine the half and half, vanilla bean and vanilla seeds in a mediumsaucepan and bring to a low boil over medium heat.
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2
Take the pan from the heat.
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3
In a medium bowl, whisk together the sugar and egg yolks, then gradually whisk in the hot half and half.
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4
Return the mixture to the saucepan and stir with a wooden spoon over medium low heat until the custard thickens enough to coat the badk of the spoon, about 5 minutes.
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5
(DO NOT BOIL or the mixture will curdle).
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6
Strain the sauce through a fine sieve into a small bowl and stir in the bourbon.
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7
Let cool to room temperature, then cover with plastic wrap and refrigerate until fully chilled, at least 4 hours or overnight.
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8
Preheat oven to 400*F.
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9
Butter eight ounce ramekins.
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10
Coat the insides evenly with sugar and shake out the excess.
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11
Put the dishes on a large baking sheet and set aside.
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12
Melt the butter in a heavy medium saucepan over medium heat.
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13
Add the flour and whisk until the mixture is smooth and bubbly, about 2 minutes.
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14
Gradually whisk the milk into the flour mixture, whisking constantly until the milk is thickened and themixture is smooth, about 2 to 3 minutes.
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15
Take the pan from the heat and whisk in the sugar, molasses, rum, ginger, vanilla, cinnamon and salt.
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16
Let cool until warm, about 10 minutes.
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17
Whisk in the egg yolks and set aside.
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18
Whip the egg whites with an electric mixer at high speed until frothy.
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19
Add the cream of tartar and beat until the whites are still, but not dry.
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20
Gently fold the egg whites into the yolk mixture in three additions.
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21
Divide the batter among the prepared dishes and run the tip of a knife around the top of the mixture, about 1/2 inch from the edge to facilitate crowning.
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22
Bake the souffles until puffed and golden, about 15 minutes.
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23
Serve right away, making an indentation in the souffles and drizzling in the sauce.
