| 1 | Mix flour with egg yolk and milk until combined. Cook over low heat until thickened. |
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| 2 | Stir in ginger juice and let cool. |
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| 3 | Whisk egg white until fluffy. Beat in sugar gradually until stiff. |
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| 4 | Fold egg white into milk mixture lightly. Grease ramekins and coat the side with sugar. Pour mixture into the ramekins. |
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| 5 | Bake souffle at 180ºC for 10 – 15 minutes until golden brown. |
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| 6 | Sprinkle top with caster sugar when hot. Serve. |
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