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.
(Note: You may also bake this in a 2 1/2-qt. soufflé dish. Bake 55 to 60 minutes or until puffy and set.)
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 170° for 25 minutes or until puffy and set. Serve immediately with whipped cream and crushed gingersnaps.