Instructions: Prepare the souffle dishes by lightly brushing them with melted butter and then sprinkling the sugar around the sides and base of the dish. Tip out any excess.

Remove 3 tablespoons of milk from the 1 cup necessary, and heat the remaining milk. In a mixing bowl, place the 40g. of sugar, the flour, and the 3 tablespoons of the milk and whisk together. Add a little of the heated milk, whisking continuously then pour the entire mixture into the saucepan containing the remaining milk. Heat gently and simmer for 2 minutes. Add the butter then cover the saucepan and allow to cool for 15 minutes. Stir in the egg yolks, mixing well then add the powdered almonds and rum.

In a separate bowl, whisk the egg whites until they are very soft. Add the remaining sugar and continue beating until the egg whites are firm but not dry.

Pour the batter into the prepared dishes until they are 1/3 full, then sprinkle the roughly chopped vienna almonds over the surface. Pour the remaining batter over the almonds and fill the souffle dishes 3/4 full.

Bake at 200c. for 12-15 minutes. or until set but slightly wobbly dust with icing sugar and serve.

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