1.Preheat oven to 200°C (180°C fan-forced). Grease six ½ cup (125ml) ovenproof dishes, place on oven tray.
2.Beat egg yolks and sugar in small heatproof bowl with electric mixer until thick and creamy, beat in sifted flour and ginger. Place bowl over small saucepan of simmering water, gradually whisk in milk, whisking over simmering water until thickened slightly. Transfer mixture to large bowl, cool 15 minutes.
3.Beat egg whites in small bowl with electric mixer until soft peaks form, fold into milk mixture in two batches. Pour mixture into dishes.
4.Bake soufflés about 15 minutes or until puffed and golden brown. Serve immediately, dusted with sifted icing sugar.
Soufflés must be made just before serving.Note