Espresso-Cardamom Souffle

1. 1

   Mix the espresso with the ground cardamom and 2 tablespoons of the sugar.

2. 2

   When the sugar has dissolved, strain the mixture through a fine seive and set it aside to cool to room temperature.

3. 3

   Preheat oven to 375 degrees.

4. 4

   Brush four 8-ounce ceramic ramekins with half the melted butter and dust them with 2 tablespoons of the sugar.

5. 5

   Beat the egg yolks with 1/3 cup of the sugar in the top of a double boiler over simmering water until they lighten and thicken.

6. 6

   Remove from heat, transfer to a large bowl and continue beating until cooled to room temperature, 3 to 5 minutes.

7. 7

   Set aside.

8. 8

   Beat the remaining melted butter into the espresso mixture.

9. 9

   Divide this mixture among the 4 ramekins.

10. 10

    Beat the egg whites with the remaining sugar until stiff but not dry.

11. 11

    Fold this mixture into the egg yolk mixture and divide it among the 4 ramekins.

12. 12

    Place the souffles in the oven and bake 6 minutes, until the tops are golden and firm to the touch.

13. 13

    Remove from the oven, dust with confectioners' sugar and coffee, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.