How to make
Heat half the sugar with 2-3 tbsp. of water, as soon as they caramelize, add the almonds.
Heat the butter, milk and flour. Add the rest of the sugar and boil, until it thickens.
Beat the yolks with butter and 5-6 crushed almonds. Beat the egg whites, until a white mixture is obtained and add to the yolks.
Add the grated chocolate and pour the souffle into Creme Caramel cups. Bake in a preheated oven at 360°F (180°C) for about 25-30 minutes.
