Orange cream soufflé

Tie baking paper around eight ramekins, ensuring it extends 4 cm above the rims; or use a 1,2 litre soufflé dish, ensuring the paper extends 8 cm above the rim.
Beat the egg yolks, castor sugar and orange juice in a double boiler over boiling water until thick (it should cover and stick to the back of a spoon).
Remove from the heat and beat until the mixture is lukewarm.
Pour the water into a small metal bowl and sprinkle the gelatine into it.
Allow to stand for about five minutes, then dissolve over hot water.
Stir the gelatine into the egg mixture.
beat the evaporated milk until thick and fold into the egg mixture.
Beat the egg whites until stiff peaks begin to form and fold into the yolk mixture.
Pour the mixture into the prepared containers and refrigerate until set.
Remove the paper and use a spoon to press the chopped nuts against the sides of the soufflés.