Pistachio Soufflé

Instructions

1. Prepare the ramekins
   Preheat oven to 375°F (190°C). Butter four 8-ounce ramekins thoroughly, then coat with granulated sugar, tapping out excess. Place prepared ramekins on a baking sheet and refrigerate until needed.
2. Process the pistachios
   In a food processor, grind the pistachios until very fine, almost like flour. Be careful not to over-process into a paste. Set aside.
3. Make the pistachio base
   Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 2 minutes to make a roux. Gradually whisk in milk and continue cooking, whisking frequently, until mixture thickens, about 5 minutes. Remove from heat and stir in ground pistachios and almond extract. Transfer to a large bowl and allow to cool for 10 minutes.
4. Add egg yolks
   Once the base has cooled slightly, whisk in egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in 1/4 cup of the sugar. The mixture should be smooth and have a pale green color.
5. Beat egg whites
   In a separate clean, dry bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.
6. Fold and combine
   Gently fold one-third of the egg whites into the pistachio base to lighten it. Then carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
7. Fill and bake
   Spoon the soufflé mixture into the prepared ramekins, filling them to about 1/4 inch from the top. Smooth the surfaces with a spatula and run your thumb around the inside edge of each ramekin to create a small channel (this helps the soufflés rise evenly). Bake immediately for 14-16 minutes, until risen and golden but still slightly jiggly in the center.
8. Serve immediately
   Dust soufflés with powdered sugar and garnish with crushed pistachios. Serve immediately, as soufflés begin to deflate within minutes of removing from the oven.