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1
Prepare the souffle dishes by lightly brushing them with melted butter and then sprinkling the sugar around the sides and base of the dish.
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2
Tip out any excess.
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3
Remove 3 Tbsp.
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4
of lowfat milk from the 1 c. necessary, and heat the remaining lowfat milk.
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5
In a mixing bowl, place the 40g.
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6
of sugar, the flour, and the 3 Tbsp.
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7
of the lowfat milk and whisk together.
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8
Add in a little of the heated lowfat milk, whisking continuously then pour the entire mix into the saucepan containing the remaining lowfat milk.
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9
Heat gently and simmer for 2 min.
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10
Add in the butter then cover the saucepan and allow to cold for 15 min.
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11
Stir in the egg yolks, mixing well then add in the powdered almonds and rum.
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12
In a separate bowl, whisk the egg whites till they are very soft.
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13
Add in the remaining sugar and continue beating till the egg whites are hard but not dry.
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14
Pour the batter into the prepared dishes till they are 1/3 full, then sprinkle the roughly minced vienna almonds over the surface.
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15
Pour the remaining batter over the almonds and fill the souffle dishes 3/4 full.
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16
Bake at 200c.
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17
for 12-15 min.
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18
or possibly till set but slightly 'wobbly' dust with icing sugar and serve.
