- In a saucepan, combine the sugar and flour. Whisk in the milk. Bring to a boil over medium heat, whisking constantly, being careful to scrape the bottom and corners of the pan. Remove from the heat. Stir in the almond butter and vanilla. Let cool.
- In a large bowl, beat the egg for a few seconds until smooth. Gradually whisk in the lukewarm pastry cream. Set aside.
- With the rack in the middle position, preheat the oven to 200 °C (400 °F). Lightly butter eight 125-ml (1/2 cup) ramekins and sprinkle with sugar.
- In another bowl, beat the egg whites with the cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form.
- With a whisk, stir about one quarter of the meringue with the pastry cream. With a spatula, gently fold in the remaining meringue.
- Spoon into the ramekins (ideally to at least 1 cm / ½ inch of the edge) and smooth top. Bake for about 20 minutes, until the soufflés have nicely risen and are lightly browned. Serve immediately.
Pastry cream Step 2
The pastry cream should be just warm, otherwise it might cook the egg. If the egg proteins have coagulated before baking in the oven, the soufflés won’t rise as high and will collapse faster.
Meringue Step 2
The soufflé can be prepared up to one hour ahead and kept in the refrigerator.
For a professional look, run your finger around the ramekins to form a groove before baking the soufflés.
Change the flavour!
Instead of almond butter, you can use: • 30 ml (2 tablespoons) of hazelnut butter • 22 ml (1 1/2 tablespoons) orange liqueur (Grand Marnier or other) • 28 g (1 oz) melted chocolate with 15 ml (1 tablespoon) of water • 60 ml (1/4 cup) of fruit puree.
If desired, before serving, cut a hole in the center of the soufflé and fill it with custard, butterscotch sauce or chocolate sauce.