Recipe Cook Time
Preheat the oven to 190C.
In a saucepan heat the milk. When warm stir in sugar and almonds.
Simmer very gently for 15 minutes. Do not allow boiling. Remove from heat. Cool slightly and beat in egg yolk, flour and butter.
Beat well by hand or in a blender until the mixture is very smooth.
In a separate bowl beat egg whites with the salt until they form stiff peaks. Spoon about 1/4 of the egg whites into the custard that you have made and stir well.
Fold in the rest of the whites.
Butter 6 souffle cups or glass bowls and spoon the souffle mixture into them.
If you don't have any ramekins or a large ovenproof dish, use a saucepan or some ovenproof mugs.
Sprinkle with flaked almonds and bake for 15 minutes until the tops are golden.
Sauce: In a saucepan combine butter, orange rind, orange juice & corn flour or cornstarch, mix well.
Simmer, stirring constantly, until sauce begins to thicken. Remove from heat and stir in brandy.
Spoon sauce over hot souffle and serve at once.