Place all the ingredients in the Magical Butter Machine and set it for 1 hour at 130 Fahrenheit.
Pass the infused milk through the Magical filter.
Let it cool and store in fridge, labelled.
Brush the ramekins with some melted butter, making sure to create vertical strokes going upwards. (This will help the soufflé going up straight).
Add the cacao in the ramekins and cover the bottom and sides. Tap them to remove any excess cacao.
In a medium stainless-steel bowl, whisk the egg with ½ sugar for a minute.
Add the pistachio paste, flour, egg and a yolk and whisk it in.
Pour the milk and combined until smooth.
Place the eggs and a pinch of salt in your stand mixer with the whisk attachment.
Beat the whites on high speed until reaching soft peaks, add the remaining sugar and let it go for another minute.
Fold 1/3 of the whites into the pistachio mixture.
Fold the rest of the whites delicately until smooth (don’t break them, be gentle) and place the mix into the ramekins.
Bake at 230 Fahrenheit for 10 minutes or cooked.