Banana orange souffle recipe

When i was a little girl my mom use to make this delicious smoothie for me with ripe bananas, milk, orange juice, a little bit of sugar and vanilla extract that she would blend all together. It was my favorite drink! So, i decided why not make it as a souffle. This french dessert reinvented is just simply devine. OMG this will not disappoint trust me. If you don't know what to do with your ripe bananas, this recipe is a must. It is light, smooth and sooo delicious. In just 1 bite, you will have a burst of flavours in your mouth.
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Pastry cream
150 ml milk
100 ml Cream
3 egg yolks
4 tbsp. granulated sugar
1tbsp all purpose flour
1/2 tbsp. cornstarch
1 ripe banana
1/2 of a squeezed orange 
1/2 tsp vanilla extract 
3egg whites
4 tbsp. granulated sugar
1 pinch of cream of tartar 
Unsalted butter room temperature
granulated sugar
Step 1
Preheat your oven at 375' F degrees or 190 C
Step 2
Pastry cream
Bring to a boil both milk and cream
 Step 3
Whisk together egg yolks and sugar until it because light yellow. 
 Step 4
Add your flour and cornstarch. Whisk until well combined. 
Step 5 
Pour 1/4 of the hot milk through a strainer in to your eggs mixture. Wisk until no lumps. Then, pour the rest of your hot milk and whisk again until well combined.
 Step 6
Bring your egg mixture back to the stove and continuously whisk until it because thick. (Almost like pudding) Set aside.
 Step 7
Blend 1 banana, fresh squeezed orange juice and vanilla extract.
 Step 8
Using an electric mixer and your whisk attachment, whisk the egg whites on medium speed. When your eggs are starting to foam, gradually add the sugar 1 tbsp. at the time. Continu whisking for about 5-8 minutes add the cream of tartar and beat until stiff peaks form. 
 Step 9
Whip 1/4 of the egg whites rigorously into your pastry cream until everything is well combined. This will prepare your custard to receive the meringue and make sure that you have no lumps.
 Step 10
Fold the rest of the egg whites with a spatula making sure to keep the air of the egg whites.
Step 11
 Butter the inside of your ramekins and cover your butter with granulated sugar.
 Step 12
Fill your ramekins half way. Tap your ramekins on your work surface to release trapped air at the bottom. Then, fill them all the way to the top.
 Step 13
Reduce your heat to 350F or 180C and bake for 14-19 minutes
 Step 14
Top with icing sugar or cocoa powder and serve immediately because it will deflate.