Apricot Soufflé

Generously butter a 1-quart soufflé or gratin dish and coat with a thin layer of sugar. Preheat the oven to 425°F and position an oven rack in the center of the oven. In a medium bowl combine: 1/2 cup Pastry Cream (opposite), 6 tablespoons Apricot Jam (page 385), A few drops of almond extract.

Mix well and set aside. In a large copper or stainless-steel bowl, combine: 6 egg whites, at room temperature, A pinch of salt.

Whisk until soft peaks form. Add: 2 teaspoons cornstarch.