Chocolate Souffles!

For the pastry cream:
6 egg yolks
1/2 c. sugar
1/3 c. cornstarch
2 c. vanilla almondmilk
2 T. cocoa powder

For the meringue:
2 egg whites
1/2 c. powdered sugar
1 t. lemon juice
1/4 t. salt

For the ramekins:
2 T. soft butter
4 T. cocoa powder

Whisk egg yolks and sugar until light and thick, when whisk in the cornstarch.  Bring the milk and cocoa powder to a boil and turn off the heat.  Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time.  Return the mixture to a clean pot and continuously whisk over medium heat.  The cream will start to thicken.  Once it bubbles, take it off the heat.  Pour onto a pan lined with plastic wrap.  Cover with plastic wrap so it sticks directly to the cream and refrigerate for at least an hour.  Preheat the oven to 400 degrees.  Brush four ramekins with soft butter so the entire inside of the dish has been covered. Fill with 1 T. cocoa powder and tilt each ramekin so that it is evenly coated.  Put half the egg whites into a clean bowl, add the powdered sugar, lemon juice, and salt and whisk until white.  Add the rest of the egg whites and continue until stiff peaks are formed.  Beat the chilled chocolate cream until smooth and then fold in half the meringue until fully incorporated.  Gently fold in the rest of the meringue.  Divide the mix between the ramekins and tap to ensure no air pockets.  Level each dish with a knife and run it around the top of each to make a groove.  Put the ramekins in the oven and reduce the heat to 350 degrees.  Bake for 20 minutes or until the souffles have risen.  Serve right away.