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Ingredients
½ cup hot brewed espresso
1 teaspoon ground cardamom
1 cup less 2 tablespoons sugar
4 tablespoons unsalted butter, melted and cooled
3 egg yolks
4 egg whites, at room temperature
Confectioners' sugar for garnish
Finely ground coffee for garnish
Nutritional analysis per serving (4 servings)
6 grams carbs; 140 milligrams cholesterol; 168 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 14 grams fat; 55 milligrams sodium; 5 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix the espresso with the ground cardamom and 2 tablespoons of the sugar. When the sugar has dissolved, strain the mixture through a fine seive and set it aside to cool to room temperature.
- Step 2
Preheat oven to 375 degrees. Brush four 8-ounce ceramic ramekins with half the melted butter and dust them with 2 tablespoons of the sugar.
- Step 3
Beat the egg yolks with ⅓ cup of the sugar in the top of a double boiler over simmering water until they lighten and thicken. Remove from heat, transfer to a large bowl and continue beating until cooled to room temperature, 3 to 5 minutes. Set aside.
- Step 4
Beat the remaining melted butter into the espresso mixture. Divide this mixture among the 4 ramekins.
- Step 5
Beat the egg whites with the remaining sugar until stiff but not dry. Fold this mixture into the egg yolk mixture and divide it among the 4 ramekins.
- Step 6
Place the souffles in the oven and bake 6 minutes, until the tops are golden and firm to the touch. Remove from the oven, dust with confectioners' sugar and coffee, and serve.
Private Notes