Categories: pudding-custards-mousse- flan

Ingredients

• 1/2 cup finely chopped blanched almonds
• Butter, softened
• Granulated sugar
• 5 large eggs at room temperature, separated
• 1/8 tsp. salt
• 3 Tbsp. flour
• 1 cup milk
• 1/2 tsp. almond extract
• Confectioners' sugar

Directions

1. Toast almonds in preheated 350 degree oven 8 minutes, or until light brown; set aside. Lightly butter soufflé dish (1 1/2 quarts up to inside ridge). Sprinkle entire surface with sugar and set aside. Put egg yolks in small bowl of electric mixer and egg whites in large bowl. Add salt to egg whites and set aside. Melt 3 Tbsp. butter in saucepan over medium heat and blend in flour. Gradually stir in milk and cook, stirring, until smooth and thickened. Stir in 1/2 cup granulated sugar, the almond extract and reserved almonds. Remove from heat. Beat yolks until thick and lemon colored. Gradually add to cooked mixture, beating well. Beat whites until stiff but not dry and soft peaks form. Gradually pour cooked mixture into whites. Using rubber spatula, fold in whites lightly but evenly. Pour into soufflé dish and bake in preheated 375 degree oven 25 to 30 minutes. OR set in pan of hot water and bake at 350 degrees 1 hour. Sift confectioners’ sugar over top and serve at once.

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