Classic Soufflés

Instructions

1. 1

   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.

2. 2

   In a large bowl, beat the egg for a few seconds until smooth. Gradually whisk in the lukewarm pastry cream. Set aside.

3. 3

   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.