Special equipment:
6 ramekins

Ingredients:
1 1⁄2 cups half-and-half
2 cardamom pods, lightly crushed
1⁄4 cup coarsely ground coffee
1 1⁄2 cups milk
4 egg yolks, at room temperature
2⁄3 cup sugar
1⁄3 cup all-purpose flour
1⁄3 cup Tia Maria, or other coffee liqueur
unsalted butter, to grease
6 egg whites, at room temperature
cocoa powder, to serve

Method:
1 Put the cream and cardamom in a saucepan and bring to a boil.

2 Remove from the heat and infuse for 10–15 minutes, then strain, cover, and chill. At the same time, add the coffee to the milk, cover, and set aside to infuse for 10–15 minutes.

3 Bring the milk to a boil. Whisk the egg yolks with three-quarters of the sugar for 2–3 minutes. Whisk in the flour, then strain in the hot milk through a sieve until the mixture is smooth.

4 Pour it back into the pan and bring it to a boil over medium heat, whisking constantly. Reduce the heat to low and cook for 2 minutes, whisking. Remove from the
heat, and stir in the Tia Maria.

5 Preheat the oven to 400°F (200°C) and place a baking sheet to heat up.  Brush butter into the ramekins to grease. Whisk the egg whites until stiff.

6 Sprinkle in the remaining sugar, and whisk for 20 seconds to form a glossy meringue. Gently fold the meringue and coffee base together.

7 Divide the mix between the ramekins and run a finger around the top edge of the mix. Place the ramekins on the hot baking sheet.

8 Bake for 10–12 minutes, until risen. 5 Sift cocoa powder over the top of the soufflé, and serve at once, with the spiced cardamom cream.

Coffee Souffles Recipe