Title: Almond souffle with orange sauce
 Categories: Desserts
      Yield: 1 Servings
 
      1 c  Milk
    1/2 c  Sugar
      1 c  Ground almonds
      5    Egg yolks
      1 tb Melted butter
      3 tb Flour
      5    Egg whites
      1 pn Salt
      1 pn Cream of tartar
      2 tb Flaked almonds
           Sauce:
      2 tb Butter
      2 tb Grated orange rind
    1/2 c  Orange juice
      1 ts Cornstarch
    1/4 c  Brandy
 
  Souffle: In a saucepan heat milk. When warm stir in sugar & almonds.
  Simmer very gently for 15 minutes. Do not allow to boil. Remove from
  heat. Cool slightly & beat in egg yolk, flour & butter. Beat well by
  hand or in a blender until the mixture is very smooth. In a separate
  bowl beat egg whites with salt & cream of tartar until they form
  stiff peaks. Spoon about 1/4 of the egg whites into the custard &
  stir well. Fold in the rest of the whites. Butter 6 souffle cups or
  glass bowls & spoon the souffle mixture into them. Sprinkle with
  flaked almonds & bake for 15 minutes in 400 oven, until tops are
  golden. **Note** Unbaked souffle mixture may be kept at room
  temperature for 1 hour before baking. It may be frozen for later use.
  In the case of the latter, souffle must be thawed for 1 hour before
  baking.
  
  Sauce: In a saucepan combine butter, orange rind, orange juice &
  cornstarch, mix well. Simmer, stirring constantly, until sauce begins
  to thicken. Remove from heat & stir in brandy. Spoon sauce over hot
  souffle & serve at once.