Preheat oven to 390°F. Using upward strokes, brush insides of each of two ramekins with ¼ teaspoon butter. Next, coat each with 1 tablespoon sugar. Set aside. Melt remaining tablespoon of butter in medium saucepan. Add flour. Cook for about 1 minute, stirring constantly with wooden spoon. Remove from heat. Slowly add warmed milk, stirring constantly until mixture is smooth and well-combined. Place mixture back on heat. Bring to a boil. Cook until thickened. Remove from heat. Add vanilla, almond extract, and salt. Mix thoroughly. Add egg yolks, one by one, making sure first yolk is completely mixed in before adding second yolk. Transfer mixture to bowl. Set aside. Whip egg whites until stiff peaks form. Slowly add remaining 2 tablespoons sugar while whipping back to soft peaks. Add almond meal to egg yolk mixture and combine completely. Add about ⅓ of egg whites to egg yolk mixture. Combine well. Add remaining egg whites. Whisk carefully until combined. Pour batter evenly into prepared ramekins. Before placing in oven, run your finger around top of ramekins to help soufflé rise correctly. Bake about 15 minutes or until golden brown. Remove from the oven. Serve immediately with fresh fruit and/or Crème Anglaise. Serves 2.

Combine milk, cream, and vanilla in medium saucepan. Heat until just warm and bubbles begin to form around edge of pan. Meanwhile, whisk together egg yolks and sugar in small bowl. When milk mixture is heated, slowly pour and whisk into egg mixture. Return to saucepan. Cook over low heat, stirring constantly with rubber spatula in a figure eight motion, until mixture is thick enough to coat back of a spoon. Remove from heat.  Strain mixture to remove any curdled eggs. Serve warm or cold. Makes 1 cup.