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