Preheat oven to 350 degrees. Prepare ramekins by greasing and then coating in sugar. Set aside.
Place milk and salt in a medium sauce pan and set over medium low heat. Remove from heat when it starts to steam. In a medium bowl, whisk yolks and sugar together until light in color. Add in almond flour and corn starch. Whisk together. Slowly add ¼ cup of the warm milk to the egg yolk mixture slowly to temper the eggs. Add the rest of the milk and whisk to combine.
Place egg mixture back into sauce pan and over medium heat. Whisk continusly until mixture starts to thicken and reaches 170 degrees. Remove from heat and place back into medium bowl. Cover and let the mixture cool completely before adding egg whites.
In a bowl fitted for a stand mixer, add egg whites. Beat on medium high until mixture begins to foam. Sprinkle in 2 tablespoons of sugar while the mixture is going. Once combined, slowly raise speed to medium high and beat until soft peaks form.
Add 1/5 of the egg whites to the cooled egg mixture and fold together. Be careful not to deflate the egg whites. Repeat with half of the remaining egg mixture and fold gently. Finish folding in the last of the whites.
Scoop mixture with a medium ice cream scoop and place a couple scoops into each ramekin to the very top. Use a butter knife to flatten the top of the souffle so it is flush with the edge. Clean off the edge so there is no batter that could glue itself to it while it bakes. Place ramekins onto baking sheet. Bake souffles in preheat oven for 23-25 minutes. Do not open oven until souffles are at least 22 minutes, or else they will fall. Remove from oven when done and serve immediately.