These soufflés can be made up to 3 days ahead of time; they are resilient enough to be served turned out of their ramekins to show off their walnut crust.

Please read About Soufflés. Preheat the oven to 350°F. Generously butter eight 6-ounce ramekins or custard cups. Combine in a small bowl:

Sprinkle the insides of the ramekins with the mixture, tilting them in all directions until completely coated. Scatter any nuts that do not adhere over the bottoms of the dishes. Melt in a saucepan over medium heat:

Add and stir until smooth:

Cook, stirring, for 1 minute. Remove from the heat and whisk in:

Return to the heat and, stirring briskly, bring to a boil until the mixture is very thick. Scrape into a bowl. Add and mash until melted:

Beat in:

Beat until stiff but not dry:

Stir one-quarter of the whites into the soufflé base to lighten it, then fold in the rest. Pour into the prepared ramekins and smooth the tops. Place the ramekins in a water bath. Bake until a knife inserted in the center comes out almost clean, about 30 minutes. Let stand for 15 minutes in the water bath, then invert the soufflés onto a greased baking sheet. The soufflés can be served immediately or cooled, covered tightly with plastic wrap, and refrigerated for up to 3 days. Before serving, heat the soufflés in a 425°F oven until warmed through, 5 to 7 minutes.