Gingerbread Soufflé with Pastry Cream

Preheat the oven to 180°C (350°F) and grease the ramekins with butter.
Dust them with sugar to help the soufflé rise.
In a saucepan, melt the butter over medium heat, then stir in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, then add the ground ginger, cinnamon, and dark brown sugar.
Stir until the mixture thickens and begins to boil.
Remove from the heat and whisk in the egg yolks and vanilla extract.
Set aside to cool slightly.
In a separate bowl, whisk the egg whites with the caster sugar until stiff peaks form.
Fold the egg whites gently into the cooled ginger mixture.
Be careful not to deflate the egg whites.
Spoon the soufflé mixture into the prepared ramekins, filling them to just below the top.
Place the ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the soufflés are golden and risen.
While the soufflés bake, prepare the pastry cream.
In a saucepan, heat the milk and vanilla extract until just simmering.
In a separate bowl, whisk the egg yolks, caster sugar, and flour together until smooth.
Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.
Return the mixture to the saucepan and cook over medium heat, whisking continuously until thickened.
Once the soufflés are baked, remove them from the oven and let them sit for a few minutes before serving.
Serve the gingerbread soufflés with a spoonful of warm pastry cream.