Instructions: 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.

Souffle:

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