Flourless Almond Cake Dessert

INGREDIENTS:

3 eggs (yolks and whites separated)

50g Sugar (divided into 15g for yolks and 35g for whites)

1g Salt (1/4 tsp)

20g All-purpose flour (2 tbsp)

180ml Milk

1 tsp Vanilla extract

Unsalted butter (for coating the cups)

Additional sugar (for coating the cups)

Powdered sugar for dusting

DIRECTIONS:

Preheat your oven to 200°C (392°F).
Prepare the cups: Coat the inside of your ramekins or cups with unsalted butter, and then dust them with sugar to prevent the soufflé from sticking.
Make the base:
Separate the egg whites from the yolks.
In a saucepan, whisk together the egg yolks with 15g of sugar until the mixture is pale and slightly thickened.
Add the flour and salt, whisking until smooth.
Gradually whisk in the milk and cook over medium heat, stirring constantly until the mixture thickens.
Remove from heat and stir in the vanilla extract. Set aside to cool slightly …