The soufflé base and the crème anglaise can both be made a day in advance. Feel free to double the recipe if you are entertaining a bigger group rather than just an intimate gathering.

Serves 2

Ingredients

• ¾ cup milk
• Peel of one half of a lemon
• 1 ½ ounces (3 tablespoons) sliced almonds, toasted
• 2 large egg yolks
• 3 tablespoons sugar
• ¼ cup all-purpose flour
• Pinch salt
• 2 tablespoons amaretto
• 1 teaspoon butter, softened
• 1 tablespoon sugar
• 4 large egg whites
• Large pinch cream of tartar
• Pinch salt
• Powdered sugar for garnish

Procedure

1. Preheat the oven to 375 degrees. Butter and then sugar the insides of the 2 ovenproof soufflé dishes.
2. In a medium-size saucepan heat the milk and lemon peel over medium high heat until it bubbles around the edges. Turn off the heat, add two tablespoons of the almonds and cover the pot. Infuse for 10 minutes.
3. Whisk together the egg yolks and sugar until smooth in a medium-size bowl. Whisk in the flour and salt.
4. Strain the peel and nuts from the milk.
5. Whisk the milk into the egg mixture. Whisk in the amaretto. Pour the amaretto milk into the pot. Cook, over medium low heat, stirring constantly until the mixture is very thick, 2-3 minutes. Place the almond cream (the "base") in a clean bowl, placing plastic wrap directly on the surface. Refrigerate until cold, at least one hour.
6. After cooling, place the almond soufflé base in a medium bowl. Mix with a spatula to remove any lumps and to soften the mixture slightly.
7. Let your egg whites come to room temperature while you are eating your main course. Using an electric mixer, whip the egg whites and cream of tartar on high speed until thick. Fold in the egg whites into the base half at a time. Do not overmix because you will deflate the air generated by the egg whites. Gently spoon the soufflé mixture in the prepared soufflé dishes. Sprinkle the remaining almonds on top of the soufflés.
8. Place the soufflés on a baking sheet. Bake for about 25 minutes until golden brown and firm at the edges. (The center will still be creamy.) Using a large metal spatula transfer the soufflés to plates.
9. Generously dust the top of the soufflés with powdered sugar. Serve immediately with chocolate crème anglaise on the side.

Chocolate Crème Anglaise

Yield: about 1 cup

Ingredients

• 2 large egg yolks
• 1 tablespoon sugar
• Pinch salt
• 1 cup milk
• 1 ounce bittersweet chocolate, finely chopped

Procedure

1. Whisk the egg yolks, sugar, and salt in a medium-size bowl until smooth.
2. Heat the milk in a medium-size saucepan over medium heat, stirring occasionally, until hot and bubbling around the edges, about 5 minutes.
3. In a bowl, slowly whisk together the egg yolks and sugar until smooth. Whisk half of the milk into the egg mixture. Combine this mixture back into the saucepan with the rest of the hot milk.
4. Cook the milk mixture over medium low heat, stirring continuously, until it thickens slightly and coats a spoon with a thin film, about 10 minutes.
5. Whisk in the chopped chocolate.
6. Strain the crème anglaise into a bowl. Cool over an ice bath. Refrigerate for at least 30 minutes.