Vegetable cooking spray
1/4 c. plus 2 tsp. sugar, divided
1/2 c. brown sugar, firmly packed
3 tbsp. all-purpose flour
1 c. evaporated skimmed milk
2 egg yolks, lightly beaten
2 tbsp. amaretto
6 egg whites
1/8 tsp. cream of tartar
1 1/2 tbsp. grated semi-sweet chocolate
1 tbsp. minced almonds, toasted

Coat 8 (6 ounce) souffle' dishes or custard cups with vegetable cooking spray. Sprinkle each with 1/4 teaspoon sugar and set aside. Combine brown sugar and flour in a saucepan and stir well. Gradually, add milk and egg yolks, stirring with a wire whisk until well blended. Bring to a boil over medium heat and cook 2 minutes, stirring constantly. Remove from heat. Stir in amaretto. Pour into a large bowl, cover with plastic wrap and let cool.

Beat egg whites (at room temperature) and cream of tartar at high speed with electric mixer until soft peaks form. Gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture, chocolate and almonds into yolk mixture. Spoon evenly into prepared souffle' dishes. Freeze for 2 hours. Remove from freezer and wrap in aluminum foil. Souffle's can be frozen up to two weeks. Place 4 frozen souffles in 2 (9 inch) square baking pans. Add hot water to pans to depth of 1 inch. Bake at 350 degrees for 30 minutes or until puffed and set. Serve immediately.