Espresso-Cardamom Souffle

• 1/2 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

1. Mix the espresso with the ground cardamom and 2 tablespoons of the sugar.
2. When the sugar has dissolved, strain the mixture through a fine seive and set it aside to cool to room temperature.
3. Preheat oven to 375 degrees.
4. Brush four 8-ounce ceramic ramekins with half the melted butter and dust them with 2 tablespoons of the sugar.
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. Remove from heat, transfer to a large bowl and continue beating until cooled to room temperature, 3 to 5 minutes.
7. Set aside.
8. Beat the remaining melted butter into the espresso mixture.
9. Divide this mixture among the 4 ramekins.
10. Beat the egg whites with the remaining sugar until stiff but not dry.
11. Fold this mixture into the egg yolk mixture and divide it among the 4 ramekins.
12. Place the souffles in the oven and bake 6 minutes, until the tops are golden and firm to the touch.
13. Remove from the oven, dust with confectioners' sugar and coffee, and serve.

espresso, ground cardamom, sugar, unsalted butter, egg yolks, egg whites, confectioners, ground coffee

Taken from cooking.nytimes.com/recipes/4611 (may not work)