Almond Souffle With Orange Sauce

Directions

1. Souffle: In a saucepan heat lowfat milk. When hot stir in sugar & almonds.
2. Simmer very gently for 15 min. Don't allow to boil. Remove from heat. Cold slightly & beat in egg yolk, flour & butter. Beat well by hand or possibly in a blender till the mix is very smooth. In a separate bowl beat egg whites with salt & cream of tartar till they form stiff peaks. Spoon about 1/4 of the egg whites into the custard & stir well. Mix in the rest of the whites. Butter 6 souffle c. or possibly glass bowls & spoon the souffle mix into them. Sprinkle with flaked almonds & bake for 15 min in 400 oven, till tops are golden brown.**Note** Unbaked souffle mix may be kept at room temperature for 1 hour before baking. It may be frzn for later use.
3. In the case of the latter, souffle must be thawed for 1 hour before baking.
4. Sauce: In a saucepan combine butter, orange rind, orange juice & cornstarch, mix well. Simmer, stirring constantly, till sauce begins to thicken. Remove from heat & stir in brandy. Spoon sauce over warm souffle & serve at once.
5. Souffle: