Date and Cardamom Soufflé

Elegant and indulgent! 

Serves: 6
Time: 1 hour 20 minutes


  • 1 egg yolk
  • ¾ cup Nestlé dessert and cooking cream
  • 2 Tbsp. castor sugar
  • 30g chopped dates
  • ½ tsp vanilla essence
  • 60g chopped dates
  • 30g 55% dark chocolate (melted)
  • 1 cup Nestlé Evaporated Milk
  • 2 egg yolks
  • 3Tblsp castor sugar
  • ¼ tsp ground cardamom
  • 4 Tbsp. Nestlé cocoa powder
  • 3 egg whites
  • 15g castor sugar

How To Make 

  1. Preheat your oven to 180 °C, thermo fan.
  2. For the date cream: In a medium saucepan, whisk together, egg yolk, sugar, dessert cream and vanilla essence.
  3. Cook on medium heat, stirring to a thin cream consistency. Remove from the stove and pour into a bowl, stir in the chopped dates.
  4. Cover the surface of the cream with plastic wrap. Set aside at room temperature until ready to serve.
  5. Butter 6 ramekins, and dust with brown sugar and place them into the freezer.
  6. In a medium saucepan, add evaporated milk, dates, ground cardamom and bring to a simmer, remove from heat cover with the saucepan with a plate and set aside for 15 minutes then blend the mixture using a stick blender.
  7. In a large bowl, whisk together, egg yolks, castor sugar, cocoa powder and ½ cup of date milk.
  8. Pour the mixture back into the saucepan and cook, stirring on medium heat until you have a creamy consistency
  9. Remove from the heat and pour the cooked cream over the melted chocolate, stick blend
  10. Using a hand mixer fitted with a whisk attachment, whisk the egg whites and castor sugar to stiff peaks
  11. Gently fold in the egg whites into the date cream, in 3 parts.
  12. Divide evenly between the 6 ramekins and bake for 20 min.
  13. Dust with icing sugar and drizzle over date cream, serve immediately and enjoy!

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