Step 1

Preheat the oven to 180°C.

Step 2

Grease 3 small soufflé ramekins with butter and coat the inside with sugar. Set aside.

Step 3

Place the dates and milk in a small saucepan over low heat until the dates soften.

Step 4

Blend or mash the dates until you get a smooth date paste.

Step 5

Whisk the butter and sugar together until light and creamy.

Step 6

Add the egg yolks and vanilla extract, then mix until combined.

Step 7

Add the date paste and mix well.

Step 8

Sift the flour, cornstarch, and salt together, then fold into the date mixture.

Step 9

Whip the egg whites until they form stiff peaks.

Step 10

Fold one-third of the egg whites into the date mixture to loosen the batter, then gently fold in the remaining egg whites.

Step 11

Divide the mixture evenly between the 3 ramekins, filling each about ¾ full.

Step 12

Bake for 12–15 minutes until the soufflés rise and the tops are lightly golden.