Preheat the oven to 375°F. Butter four 8-ounce ramekins and coat the insides with granulated sugar. Place the ramekins on a baking sheet.

Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for one minute. Slowly add the milk while whisking until the mixture thickens. Remove from heat.

Stir the brown sugar, 2 tablespoons of the molasses, ginger, cinnamon, cloves, and nutmeg into the thickened base. Let it cool for five minutes, then whisk in the 4 egg yolks one at a time.

In a clean bowl, beat the 4 egg whites until stiff peaks form. Fold one third of the whites into the base to lighten it, then fold in the remaining whites gently until no streaks remain.

Divide the batter among the prepared ramekins. Bake for 18 to 20 minutes until the tops are puffed and set.

While the soufflés bake, make the anglaise. Heat the cream in a small saucepan until it steams. In a bowl, whisk the 3 egg yolks with 2 tablespoons granulated sugar and the remaining 2 tablespoons molasses. Slowly pour the hot cream into the yolk mixture while whisking. Return everything to the saucepan and cook over low heat, stirring, until the sauce coats the back of a spoon. Stir in the vanilla and remove from heat.

Serve each soufflé immediately with a few tablespoons of the warm molasses anglaise poured over the top.